Meatballs with Fire Roasted Tomato Sauce

MEATBALLS WITH FIRE ROASTED TOMATO SAUCE

1 lb lean (at least 80%) ground beef
1/4 cup plain bread crumbs
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 medium green onions, finely chopped (1/4 cup)
1 egg

Sauce
1 jar (25.5 oz) fire roasted tomato pasta sauce
3/4 cup dried cherries, chopped
1/2 cup water
2 tablespoons cider vinegar or wine vinegar
Chopped fresh chives, if desired

Heat oven to 400°F. In large bowl, mix meatball ingredients. Shape into 30 (1-inch) meatballs. Place in ungreased 13x9-inch pan. Bake uncovered about 15 minutes or until thoroughly cooked and no longer pink in center. In 3-quart saucepan, heat all sauce ingredients exept chives to boiling, stirring occasionally; reduce heat. Stir in meatballs; cover and simmer about 15 minutes or until sauce is hot. Sprinkle with chives. Serve in chafing dish or slow cooker on low heat setting. Makes 15 servings (2 meatballs each).

*Recipe from Betty Crocker