Pork & cranberry meatballs with tarragon sauce

First, make the meatballs. Put the breadcrumbs in a mixing bowl and add the milk. Stir and leave 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 the pork, egg, spices, herbs and salt. Use your hands to thoroughly mix, then shape into spheres slightly larger than a golf ball (around 45g each). Arrange the rolled meatballs on a baking sheet, then chill in the fridge for at least 1 hour.

Find a saucepan or sauté pan large enough to hold the meatballs in one layer and set over a medium heat. Heat the oil and fry the meatballs for around 7-8 minutes, turning halfway through, so they colour a little and firm up (they don’t need to be fully cooked at this point). Use a slotted spoon to transfer them to a plate and set aside.

Return the pan to the heat and add the shallot to the rendered fat with a pinch of salt. Soften for 3 minutes, stirring occasionally, before adding the garlic and cooking for 1 minute more. Increase the heat. Add the vermouth or wine and let it bubble and reduce for 20 seconds before pouring in the stock. Stir in the crème fraîche, reduce to a gentle simmer, then add the tarragon, cranberries and the part-cooked meatballs. Add the salt and pepper and gently simmer for 8-10 minutes more, until the meatballs are piping hot and cooked through with no pink meat remaining. Serve with mashed potatoes and peas, if liked.