Combine the minced veal meat, egg, and breadcrumbs in a large bowl. Add salt and pepper to taste.
Mix the ingredients with your hands until you obtain a firm yet moist mixture. If the meatballs are too moist, add some breadcrumbs. If too firm, add some milk.Shape the mixture into small meatballs (about 2cm in diameter). Boil the meatballs in hot water for 10-15 minutes (when they rise to the surface, they’re ready or cook in a skillet till browned
Put the cherries and the juice in a pot and bring to a boil. Boil for 10 minutes, adding 1 Tbsp of brown sugar
If not thick enough, add a corn starch slurry to make the juice thicker
Finish the meatballs in the sauce
This dish is deliciously served with sliced brown bread and soft butter!
