- Stuffing Eat me at 1 pack
- Dried parsley 1 tsp
- Dried or fresh orange peel 1 tsp
- Walnut 30 g
- Rusks of punk 50 g
- Cranberry 300 g
- Orange 1 piece (juice and zest)
- Water 200 ml
- Honey or brown sugar 1/4 tbsp (or more, to taste)
- Shallots 2 pcs
- Cinnamon 1 pc
- Rosemary 1-2 sprigs
To prepare the sauce in a frying pan, fry the chopped onion until soft. Add cranberries, honey, juice and zest of one orange, simmer a little. Pour water, add cinnamon stick and rosemary.
Cook the sauce on low heat for 25-30 minutes, add salt and extra honey to taste.
Remove cinnamon and rosemary from the prepared sauce, cool slightly. Grind with an immersion blender to a uniform consistency and cool completely.
The sauce can be prepared in advance. It is stored in a closed container in the refrigerator for 3-5 days.
To cook meatballs, mix minced meat with zest, chopped nuts, salt and herbs.
Form meatballs the size of about a nut. Bread in breadcrumbs and bake at 180 ° C on parchment for 15-20 minutes.
Serve meatballs on skewers with sauce.