Meatballs With Cranberries

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These little gems lend themselves to filling flat breads with hummus, salad and yogurt or skewered with fancy cocktail sticks as a party nibble.

Younger children love them too as the cranberries and glaze add a lovely sweetness that most children adore and as a mum I love the sneaky vegetables!

Makes 32, serves 6.

Ingredients

500g minced beef

180g carrots, peeled and grated

300g courgette/zucchini, grated

4 garlic cloves, peeled and crushed

1 egg, beaten

4 teaspoons ground cumin

3 teaspoons ground coriander

1/2 teaspoon ground all spice

1/2 teaspoon chilli powder

1 teaspoon sumac

100g dried cranberries

salt to taste

2 tablespoons pomegranate molasses

2 tablespoons balsamic vinegar

4 tablespoons tomato ketchup

Method

Combine all of the ingredients except the molasses, vinegar and ketchup.

Using your hands mix the ingredients very well.

Preheat the oven to 200 degrees Centigrade, line a baking tray with baking parchment.

Heat a large frying pan over medium to high heat, add a little oil.

Form the meat mix into small balls,  I get around 32 balls.

Add one third of the balls to the hot pan and cook, just to seal and colour a little. Remove the meatballs and place them on the prepared baking tray.

Continue and seal the remaining balls. Place them all on the baking tray.

In a small bowl, combine the molasses, vinegar and ketchup. Spoon this over the meatballs, making sure each one has a coating of glaze.

Slide the tray into the oven and bake for 30 minutes. Serve hot or at room temperature.

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