Swedish berry meatballs
Makes 25 Prep 20 mins, plus chilling Cook 15 mins 2 tbsp sunflower oil 1 onion, finely diced
1/ tsp ground mace 2 500g beef mince 100g dried cranberries 1 egg yolk cranberry or lingonberry sauce,
1 Heat half the oil in a saucepan. Add the onion and cook gently until soft, then add the mace and cook for 1 min more. Allow to cool.
2 Put the mince in a bowl with the cooled onion, cranberries, egg yolk and plenty of seasoning. Mix well with your hands, then shape into walnut-sized balls. Chill for at least 10 mins or up to two days.
3 Heat oven to 200C/180C fan/gas 6. Pour the remaining oil into a baking tray and roll the meatballs in it to coat. Bake for 20 mins until cooked through. Serve hot with the berry sauce on the side for dipping.
PER MEATBALL 69 kcals, fat 4g, saturates 2g, carbs 3g, sugars 3g, fibre none, protein 4g, salt none