In a large bowl, gently mix together pork, egg, breadcrumbs, fennel seeds, kosher salt, crushed red pepper, and garlic powder until combined.

Scoop 1 Tablespoon of the mixture and roll into a ball and set on a sheet pan. Repeat with remaining pork.

Heat 1 Tablespoon olive oil in a large skillet. Sear half of the meatballs, turning every few minutes until browned on all sides. Remove meatballs from pan and repeat searing step with remaining meatballs.

While meatballs are browning, make the cherry glaze. Heat 2 teaspoons olive oil in a medium sauce pan over medium high heat. Add garlic and onions and stir cooking until fragrant. Add Montmorency cherries, vinegar, brown sugar, and salt and pepper. Bring mixture to a simmer and allow to simmer for about 3 minutes.

Blend sauce with an immersion blender until cherries are well broken up, but not completely smooth. Bring mixture back to simmer. Drizzle in corn starch mixture and stir until sauce is thickened, about 5 minutes. Set aside.

After meatballs are browned, drain excess fat and return all meatballs to skillet. Pour glaze over meatballs, cover, and simmer on low until meatballs are cooked through, about 10 minutes.

Serve meatballs warm with glaze. Enjoy!

Note: This recipe can be doubled or tripled for large crowds. Browned meatballs can be added to a crock pot with the glaze and cooked on low for 4 hours or until meatballs are cooked through.

Recipe courtesy of Emily Caruso, jellytoastblog.com