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

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Swedish cranberry meatballs
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