Cranberry Thyme Pork Meatballs

Cranberry Thyme Pork Meatballs

Comments: If you are a fan of cinnamon and ground cloves in meatballs, you can add a pinch of cinnamon and 1/4 teaspoon [1 mL] ground clove to the meat mixture.
Serve along with rice, risotto or steamed potatoes.
Servings: 4
Ingredients Preparation

1 1/2 pounds [680 g] ground pork
1 small onion, finely chopped
1 cup [250 mL] breadcrumbs
1 egg, beaten
1/4 cup [60 mL] milk
1 pinch nutmeg
1 teaspoon [5 mL] finely chopped thyme
1 pinch salt
1 pinch pepper

Gravy

3 cups [750 mL] chicken broth
1/2 cup [70 g] browned flour
1/2 cup [70 g] all-purpose flour
1 cup [250 mL] cranberry juice
1 pound [454 g] small pearl onions
8 ounces [227 g] fresh, or frozen, whole cranberries



Into a bowl, mix together ground pork, chopped onion, breadcrumbs, beaten egg, milk, nutmeg, finely chopped thyme, salt and pepper.
Shape mxiture into small meatballs; arrange onto a plate.
Refrigerate for 30 minutes.
Meanwhile, for the gravy, pour chicken broth into a large casserole; bring to a boil.
Into a bowl, mix together browned and all-purpose flours, half of cranberry juice.
Whip into chicken broth; add pearl onions and cranberries.
Add meatballs; leave to simmer for 20 minutes.
Using a slotted spoon, transfer meatballs, onions and cranberries into a bowl.
Heat remaining cranberry juice into a frypan.
Add meatballs, onions and cranberries.
Cook over medium heat for approximately 5 minutes, until juice has evaporated.
Serve, onto individual plates.