- 300g pork mince
- 50g fresh white breadcrumb
- 1 egg yolk
- 2 tbsp finely chopped or grated onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ½ tsp ground allspice
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- cranberry sauce or jelly, to serve
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
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In a bowl, put the meat, breadcrumbs, egg, onion and allspice with some seasoning. Mix well and form into about 20 small meatballs. Heat the oil in a frying pan, then brown and cook the meatballs in two batches. Serve with a bowl of cranberry sauce to dip in.
Serve alongside a combination of smoked and cured fish like salmon, pickled herring, trout or mackerel. Add bowls of crème fraîche or soft cheese, capers, grainy mustard, diced red onion or chopped boiled eggs to accompany, as well as the dishes below.
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Cut 1 large peeled, halved and deseeded cucumber into batons. Mix in a bowl with 1 thinly sliced red onion, 1 tsp poppy seeds, 1 tbsp rice or white wine vinegar, 1 tbsp vegetable oil, 1 tbsp caster sugar and a large pinch of salt. Refrigerate for 30 mins before serving.
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Fill 6 tall glasses with ice cubes and 2 tbsp vodka. Top up with cranberry juice and garnish with thin cucumber and lemon slices.