Weihnachtliche Cranberry-Füllbällchen

Schritte 1 /6

*This recipe requires you to leave it to rest overnight. Cut the meat and the pork belly into 5 cm pieces. Peel the garlic clove and finely chop it. Crush the juniper berries and finely chop the rosemary leaves. In a large bowl, combine all of the ingredients with the gin and the pepper. Cover the mixture with cling film and leave to marinate in the fridge overnight.

• 400g *Lean pork meat
• 200g *Smoked pork belly
• 1Zehe *Garlic
• 4 *Juniper berries
• 1Einige Blätter *Rosemary (3 g)
• 4EL *Gin
• *Salt, pepper

Schritte 2 /6

*The next day, take out your marinated meat and put it through a fine meat grinder. If you don't have a meat grinder, finely chop the meat with a very sharp knife. Lightly season the stuffing with salt, then mix with a spatula to obtain an even texture. Form balls of stuffing of about 50 g each, then put them in the fridge.

Schritte 3 /6

*In a small bowl, combine the soy sauce, honey, cider vinegar and cornflour. Cut the cranberries in two if they are large, then add them to the mixture.

• 5EL *Soy sauce
• 5EL *Liquid honey
• 4EL *Cider vinegar
• 1TL *Cornflour
• 50g *Dried cranberries

Schritte 4 /6

*Place the meatballs in the Easy Fry with the grill tray and start the NUGGETS programme at 200°C for 15 minutes.

• Grill

Schritte 5 /6

*Pour the soy sauce and cranberry mix into a medium saucepan. Add the cooked meatballs, then bring to the boil over a medium heat. Roll the meatballs in the sauce to coat them well and give them a nice glaze.

• 5EL *Soy sauce
• 50g *Dried cranberries

Schritte 6 /6

*Serve immediately and enjoy.