2 tbsp sunflower oil
, finely diced
1⁄2 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 onion and cookgently until soft, then add the mace and cook for 1 minmore. Cool.
Put the mince into 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 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.