Anyone who reads my recipes on a regular basis knows that I’m keen on meatballs and the whole fruit and meat combination. And, seeing as it’s the holidays, I wanted something a bit festive-y and special. And I didn’t make any cookies. These are my snacky substitute. Almost the same ingredients – but not quite….
These would be good as a party pleaser for a big party. Honestly, I seem to go overboard when it comes to cooking meatballs. I think this made about 40 small meatballs. You could make them bigger.. (admittedly, some ended up bigger when I got bored of rolling them…)
- 1 kilo of ground pork
- 200g dried cranberries
- 120g onion, chopped finely (about 2 small onions)
- 100g ground almonds
- 1 teaspoon cloves
- 1 teaspoon fennel seeds
- 1/2 teaspoon sea salt
- zest of a lemon
- First, grind your cloves down using a mortar and pestle or something. Add the fennel seed and onion to combine them all. You don’t want a whole clove to sneak into a meatball – that would be like russian roulette or something.
- Roughly chop the cranberries and then throw all ingredients into a large bowl and mix well to combine.
- Roll into meatballs. The size is up to you. Smaller is better for party snacks, bigger is better when you’re lazy. You could do half and half if you fancy – bring some to the party and keep some to snack on for yourself.
- Stick the meatballs on a tray (lined with greaseproof paper if you love easy washing up!). And then stick the tray(s) in the fridge for about half hour to firm up.
- Now preheat your oven to 200*C.
- After half an hour, take the trays out of the fridge and bake the meatballs for about 30 – 45 minutes; it depends on the size, and your oven. Personally, I baked them for about 30 minutes then flipped them over onto a wire rack and finished baking them for another 10-15 minutes just to get the grease to fall off and for them to evenly brown.
- Let them cool and either eat straight from the fridge, or reheat in the oven before your party.