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.
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
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.