STICKY & SWEET MEATBALLS
1 pkt of Otway Pork Italian Meatballs
2 tablespoons of olive oil
½ cup of beef stock
½ cup of store-bought cranberry jelly or similar
Heat a heavy-based medium sized frypan to moderate heat. Add oil and warm to a sizzle. Add the pork balls and fry till mid-brown on all sides (about 10 minutes). Remove from pan and cover to rest.
Add the stock and cranberry jelly to the pan and stir with a wooden spoon until the syrup begins to thicken to the consistency of honey (about 5-8 minutes on a medium heat).
Replace the pork balls and cook a further few minutes until the syrup coats the meat. Plate up the meat balls and spoon over with the syrup. Serve with a green salad on the side (we suggest watercress or rocket with sliced cucumber and a vinaigrette of your choice).