Swedish Meatball Appetizer with Cranberries

Ingredients:

• 1/4 cup sugar
• 0.5 cups of water
• 1 cup fresh cranberries
• 4 strips fresh orange zest (thinly peeled with a vegetable peeler)
• 3 tablespoons of honey
• 2 tablespoons extra-virgin olive oil
• 2 large shallots, chopped
• 0.5 tbsp. breadcrumbs
• 1/4 cup cream 10%
• 1 large egg, beaten
• 900 g mixed minced meat (preferably beef, veal and pork)

Preparation:

1. Preheat one oven to 450°F (245°C) with racks at the top and bottom and the other to 300°F (150°C). Line 2 baking sheets with parchment paper.
2. In a small oven-safe saucepan, combine the sugar and water until dissolved. Add the cranberries, orange zest, and 2 tablespoons of honey. Cover and bake in a preheated oven at 300°F (150°C). Cook until the cranberries are plump and warmed through, but not bursting, about 30 minutes. Remove the zest from the syrup.
3. Meanwhile, heat the oil in a small skillet over medium heat. Add the shallots and a generous pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Let cool slightly.
4. In a large bowl, mix the breadcrumbs with the cream until smooth, then add the egg, remaining honey, and sautéed onion. Add the ground meat, a generous pinch of salt, and a pinch of black pepper, and mix thoroughly with your hands.
5. Divide the mixture into 1-tbsp small meatballs and place them 2.5 cm apart on prepared baking sheets. Bake until golden brown and cooked through, about 20 minutes, rotating the baking sheets halfway through.
6. Thread one meatball and one cranberry onto a skewer. Drizzle with syrup, season with salt and pepper, and serve.