Reindeer and pork meatballs in cranberry cream

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat and soften the diced onion for 5–7 minutes, until translucent.

2. 2

   Take it off the heat and let it cool a little before it goes near the meat.

3. 3

   In a large bowl, combine the reindeer hamburger, ground pork, cooled onion, beaten egg, cream, salt and pepper.

4. 4

   Mix it with your hands only until it comes together. Overworking it makes the meatballs tight.

5. 5

   Heat the oven to 200°C (390°F) and grease a baking dish.

6. 6

   Roll the mixture into small, even meatballs, about 30–35 of them, and line them up in the dish.

7. 7

   Now the sauce.

8. 8

   Put the cranberry jam, the second lot of cream and the cornstarch slurry in a small saucepan and bring it to a simmer, whisking constantly, until it thickens enough to coat a spoon. Taste and adjust.

9. 9

   Pour the cranberry cream evenly over the meatballs.

10. 10

    Bake 20 minutes, until the sauce is bubbling and the meatballs are cooked through and lightly browned on top. Serve straight away over a generous bed of mash.