Ingredients

Olive oil, for oiling baking tray and brushing meatballs lb (375 g) ground pork cup (125 mL) chopped Italian parsley 2 cloves garlic, minced One 1-inch (2.5-cm) slice French bread, crusts removed, soaked in water and squeezed dry tsp (2 mL) 5-spice powder 1 large egg, beaten to mix Salt and freshly ground pepper Cranberry Glaze tsp (2 mL) olive oil 1 clove garlic, minced 1 tsp (5 mL) chili paste tsp (1 mL) sesame oil cup (175 mL) canned jellied cranberry sauce 4 tsp (20 mL) soy sauce 1 tsp (5 mL) honey 1 tsp (5 mL) oyster sauce

Description

Cranberry Sauce Lends A Tangy Kick To The Asian-inspired Glaze On These Garlicky Meatballs. If You Prefer Your Meatballs Less Spicy, Cut The Chili Paste In Half.

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