Pork and cranberry-glazed meatball skewers
Ingredients
800g pork mince
2 cloves garlic, crushed
1 Tbsp chopped flat-leaf parsley, plus extra leaves, to serve
1 Tbsp chopped chives
1/3 cup dried cranberries, chopped
Sea-salt flakes and freshly ground black pepper, to season
100g brie
21/2 Tbsp extra virgin olive oil
1/4 cup cranberry jelly, plus extra jelly, warmed, to serve
8 streaky bacon rashers, quartered
Method
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Put mince, garlic, parsley, chives and cranberries in a bowl. Season. Mix well to combine. Roll level tablespoons of mince mixture into balls. Put on a plate. Cover and refrigerate for 1 hour.
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Meanwhile, cut brie into 32 pieces. Refrigerate until required.
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Heat 2 tablespoons of the oil in a large frying pan on medium-high heat. Cook meatballs, in batches, for 6-8 minutes or until browned all over.
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Reduce heat to medium-low. Return all meatballs to pan. Add jelly and 1 tablespoon of boiling water. Cook, shaking pan, for 3-4 minutes or until meatballs are coated in glaze. Remove pan from heat. Cover to keep warm.
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Heat remaining oil in a large frying pan on medium heat. Cook bacon, in batches, for 2-3 minutes or until golden and heated through. Drain on paper towel.
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Thread meatballs, bacon, extra parsley and brie onto cocktail skewers. Serve skewers with extra cranberry jelly and Negronis (recipe below).