German Style Meatballs

Finely slice the red cabbage. Discard the stem. Heat a large pot over a medium heat with the large butter, cranberry sauce, balsamic vinegar and a pinch of salt. Once hot, add the red cabbage, measured water 1 star anise and the cinnamon stick. Simmer, covered, for 15 min. After 15 min, remove the lid and cook for 5 min further or until all the liquid has evaporated. Set aside and keep warm.

Meanwhile, chop the potatoes in half. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 15-20 min until tender. Once tender, drain and add them to a bowl.

Meanwhile, place the beef mince in a second large bowl. Peel and grate the shallots. Add the beef mince, fresh breadcrumbs, shallots, eggs, Dijon mustard, tamari and garlic powder to the bowl. With clean hands, knead the mixture well until soft and fully combined. Shape into small meatballs.

Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the meatballs and cook for 6 min or until browned. Once browned, transfer the meatballs to a plate. Reserve the pan. Meanwhile, finely chop the parsley.

Return the pan to medium heat. Add the remaining butter and the flour to the pan juices. Gradually whisk in the milk. Cook for 2-3 min until thickened. Once thickened, add the 0.5 stock cube and the Worcestershire sauce.

Top the potatoes with the parsley and a pinch of salt. Toss. Serve the meatballs with the red cabbage and new potatoes alongside. Pour the gravy over the top.