Heat half the oil in a saucepan. Add the
onion and cook gently until soft, then add
the mace and cook for 1 min more. 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.