Cranberry Meatballs
Makes 12-16 servings
Ingredients
- 350 grams of NOGO Cranberry Jam
- 1 large egg, lightly mixed
- 1/2 cup green spring onion, finely chopped
- 3/4 cup bread crumbs (GF or normal, dried)
- 1 tablespoon dried parsley
- 1 tablespoon Worcestershire sauce or coco-minos
- 1 kg pork sausage mince (you can buy sausages and squeeze the mince out)
- 3 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon dijon mustard
- Salt to taste
- Olive oil
Method
- In a large bowl, combine Cranberry Jam, Egg, green spring onions, bread crumbs, dried parsley and Worcestershire sauce (or cocominos).
- Add the minced sausage to mixture and mix
- Make around 12-16 balls, around 2.5-3cm in diameter
- Heat a large, heavy based fry pan with some olive oil
- Cook meatballs over a medium heat until browned, set aside
- In a large saucepan, combine the Cranberry Jam, vinegar, brown sugar and Dijon mustard
- Cook and stir over medium heat until cranberry jam has combined. Add the meatballs to the sauce
- Bring the mixture to a low simmer and cook uncovered, until sauce is slightly thickened, 10-15 minutes. Check meatballs are cooked
- Serve with steamed rice or your favourite salad or veggies
Enjoy!