- 513g pack minced pork
- 1 tbsp chopped fresh dill (or parsley)
- 1 medium egg, beaten
- 50g fresh breadcrumbs
- ¼ level tsp mixed ground spice
- 1 tbsp sunflower oil
- 300ml hot chicken stock
- 100g Asda Reduced Fat Crème Fraîche
- 2 tbsp cranberry sauce
- 2 level tsp cornflour
- 500g new potatoes, boiled, to serve
- 310g green beans, boiled, to serve
Put the minced pork in a large bowl with the dill or parsley, egg, breadcrumbs and mixed spice. Season and mix with your hands. Shape into 16 meatballs.
Heat the oil in a large non-stick frying pan and cook the meatballs until they are browned on all sides. Remove to a plate, leaving the fat in the pan.
Add the stock, crème fraîche and cranberry sauce to the pan and heat until simmering, stirring with a wooden spoon to scrape the juices from the base of the pan for a rich flavour.
Return the meatballs to the pan and simmer for 10 minutes. Mix the cornflour with a little cold water to make a smooth paste. Add to the sauce and bring back to the boil. Serve with the potatoes and beans.