Name: Cranberry meatballs with a creamy vodka and dill sauce and mustard mash
Total time: 2700 s
Yield: 6
Ingredients: 150 gram white bread; 125 millilitre whipping cream; 350 gram beef mince; 350 gram pork mince; 50 gram dried cranberries; 1 large egg; 1 onion; 1 teaspoon ground nutmeg; 1.5 kilogram King Edward potato; 100 gram unsalted butter; 1 egg; 3 teaspoon wholegrain mustard; 100 millilitre milk; 2 tablespoon unsalted butter; 2 tablespoon plain flour; 450 millilitre beef stock; 50 millilitre whipping cream; 1 handful dill; 80 millilitre vodka; to taste cranberry and port sauce; 1 handful dill

Step 1

Blitz the bread (150 g) in a food processor (or grate) to make breadcrumbs. In a large bowl, mix the breadcrumbs with the whipping cream (125 mL) and leave to sit until the breadcrumbs have absorbed all the liquid. Add the beef mince (350 g) and pork mince (350 g) , cranberries (50 g) , egg (1) , onion (1) and nutmeg (2 g) . Season and mix well.

Step 2

Line a baking sheet with parchment. Roll the mix into balls and arrange them on the lined baking sheet, cover and refrigerate for a few hours or more.

Step 3

Preheat the oven to 220°C/200°C fan and cook the meatballs for 25 minutes, until browned.

Step 4

Boil the potato chunks (1.5 kg) in a pan of salted water over a medium heat, until tender.

Step 5

While the potatoes are cooking, make the sauce. Heat the unsalted butter (30 g) and plain flour (15 g) in a pan, stirring. Gradually add the beef stock (450 mL) followed by the whipping cream (50 mL) , dill (1 handful) and M&S Distilled British vodka (80 mL) . Bring to the boil, then mix until smooth. Add the meatballs to the sauce and cook for a further 10 minutes. Season to taste.

Step 6

Add the butter (100 g) , egg yolk (1) , mustard (15 g) and warm milk (100 mL) to the potatoes and mash until smooth. Season to taste.

Step 7

Divide the mash between serving dishes and top with the meatballs and sauce. Garnish with a dollop of M&S cranberry sauce (to taste) and a scattering of dill (1 handful) .

Cranberry meatballs with a creamy vodka and dill sauce and mustard mash

RECIPE

Ingredients

For the meatballs

For the mash

For the sauce

To serve

Method

Rate this recipe

Tags

More from Marks & Spencer

Roasted summer veg with labneh and crunchy seeds

Smoky bacon and egg naans

One-pan Thai fish curry

Spiced tomato kedgeree

Lyndon Dykes' pitch-perfect pork souvlaki

Salted caramel French toast

Mulled pear and panettone trifle

Tiramisu espresso martini

Bees knees cocktail with blue cheese topped apple crisps and fried olives

Spicy ’nduja prawns

Sticky BBQ chicken thighs

Pizza chicken traybake with perfect parmesan-crusted potatoes and Tenderstem broccoli

Mediterranean-style cod and chickpea stew

Clementine whisky sour

Quick and easy Italian sausage ragu

The festive fondue