Pork And Cranberry Meatballs With Tarragon Sauce

Pork And Cranberry Meatballs With Tarragon Sauce

There is a pleasing tussle here between the gentle comfort of soft, pork meatballs in their creamy tarragon-rich sauce and the sharp pop of cranberries.  It makes for a cracking winter dish, reminiscent of Swedish meatballs and loganberries.

Ingredients:

1 tablespoon olive oil

1 shallot, finely chopped

2 cloves garlic

75ml (5 tablespoons)  dry vermouth or white wine 

250ml full fat creme fraiche 

2 tablespoons finely chopped tarragon leaves

90g (1 cup) fresh cranberries

1/2 teaspoon sea salt flakes

1/2 teaspoon ground black peppercorns
Meatballs: 

50g (1 cup) soft white bread crumbs

60ml (1/4 cup) whole cup

60g (2/3 cup) fresh cranberries

500g (1 lb.) lean ground pork

1 large egg

1/2 teaspoon finely grated nutmeg

1/2 teaspoon freshly ground black peppercorns

1 tablespoon finely chopped tarragon leaves

1/2 teaspoon sea salt flakes

Directions: 

First make the meatballs.  Place the bread crumbs in a large mixing bowl and add the milk.  Allow to soak for a few minutes.  Briefly pulse the 60g cranberries in a small food processor (or roughly chop by hand) then add to the soggy breadcrumbs along with egg, pork, spices, herbs and salt.  Use your hands to thoroughly mix then shape into spheres slightly larger than golf balls.  Place on a baking sheet and chill for at least 1 hour.

Use a saucepan or skillet large enough to hold the meatballs in one layer and set over medium heat.  Heat the oil and fry the meatballs for 7 to 8 minutes turning halfway so they color a little and firm up.  (They don't need to be fully cooked all the way through at this point.)   Use a slotted spoon to transfer them to a platter and set aside.

Return the pan to the heat and add the shallot to the rendered fat with a pinch of salt.  Soften for three minutes, stirring occasionally, before adding the garlic and cooking for 1 minute more.  Increase the heat and add the vermouth and let it bubble and reduce for 20 seconds before pouring in the stock.  Stir in the creme fraiche, reduce to a gentle simmer, then add the tarragon, cranberries and the part cooked meatballs.  Add the salt and pepper and gently simmer for 8 to 10 minutes more, until the meatballs are piping hot and cooked through with no pink remaining.  Serve with mashed potatoes and peas, if liked.