Dill Meatballs With Cranberry Sauce - cooking recipe

Ingredients

1 tsp butter
1 None shallot, minced
1 cup frozen cranberries
2 tbsp brown sugar
1/3 cup cranberry juice
2-3 tbsp chopped fresh rosemary
1 tbsp red wine vinegar
1 tbsp cornstarch
3/4 cup sour cream
1 tbsp milk
1/3 cup chopped fresh dill
1/2 lb ground beef
1 None small onion, finely diced
2 tbsp dry breadcrumbs
1 None egg yolk
2 tbsp vegetable oil
None None Lettuce leaves, for serving

Preparation

Melt the butter in a saucepan over medium-low heat. Add the shallot and cook for 2-3 mins until softened. Add the cranberries and brown sugar and cook for 7-10 mins until the cranberries begin to pop. Stir in the cranberry juice, rosemary and vinegar. In a cup, mix together the cornstarch and 1 tbsp water until smooth, then stir the mixture into the pan. Simmer, stirring, until the sauce thickens. Season with salt and pepper, remove from the heat and leave to cool.
Mix together the sour cream, milk and half the dill. Set aside.
Mix together the ground beef, onion, breadcrumbs, egg yolk, remaining dill and salt and pepper to taste. Form the mixture into 8 small meatballs. Heat the oil in a large skillet over medium heat, add the meatballs and cook for 8-10 mins until cooked through, turning as needed. Serve the meatballs with the cranberry sauce, sour cream dip and lettuce leaves.