2 tbsp sunflower oil
1 tbsp chopped chives
½ tsp ground mace
500g minced beef
100g dried cranberries
1 egg yolk
cranberry or lingonberry sauce, to serve
Heat half the oil in a saucepan. Add the mace and cook for 1 min. Cool.
Put the mince into a bowl with the chives, 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 2 days.
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 for dipping.
Recipe adapted from: Good Food