Elevate crowd-favourite meatballs to cocktail-party level by tossing through a glossy cranberry sauce and serving skewered with creamy brie, fresh parsley and succulent bacon. Pair with a negroni for a jolly holiday winner!
The best cut of pork you use for skewers can vary depending on your taste and preference. That said, pork shoulder has a rich flavour and will stay moist while grilling, making it a popular choice. However, this recipe calls for pork mince, and you won’t be disappointed.
In addition to the cooking times mentioned above, this recipe requires 1 hour of chilling time.Â
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Pork and cranberry-glazed meatball skewers
Ingredients
Method
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.Â
Meanwhile, cut brie into 32 pieces. Refrigerate until required.
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.
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.
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.
Thread meatballs, bacon, extra parsley and brie onto cocktail skewers. Serve skewers with extra cranberry jelly and Negronis (recipe below).
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