pepper soup meatballs in blankets, cranberry HOT SAUCE

Meatballs - makes around 20:

1. 500g minced lamb (20% fat)
2. 1 and 1/2 tsp bouillon powder
3. 2 tsp pepper soup spice
4. ½ tsp cracked black pepper
5. ½ tsp white pepper
6. ½ tsp cinnamon
7. ½ tsp allspice
8. ½ tsp nutmeg
9. 1 tbsp garlic paste
10. Pinch of salt
11. 20 strips of streaky bacon (or one for every meatball you want to wrap)

Sauce:

• Few tbsp oil for frying
• 1 scotch bonnet (de-seeded) - go for half if you want a milder sauce
• 150g cranberry sauce
• ½ cap of spiced dark rum
• 2 tsp red wine vinegar
• Water to loosen

Meatballs:

1. Line a baking tray with baking paper
2. Sprinkle all the seasonings onto your lamb mince and combine thoroughly (best to use clean hands)
3. After you’ve tasted a tiny fried sample (see tips section), pull away about 1 tbsp of seasoned ground mince and roll into a sphere
4. Repeat until the mince is used up
5. Carefully and tightly wrap each ball with a rasher of bacon (don’t apply too much pressure to avoid losing the ball shape), and pierce the wrapped ball with a toothpick to secure
6. Lay out the wrapped meatballs on the lined baking tray, keeping some space between them
7. Cook in the oven for 30-35 minutes (or until juices run clear and the meatballs have slightly browned) on 150 degrees (fan)

Sauce:

1. Heat the oil and fry the scotch bonnet until it has some black patches. There will be a very strong aroma and you’ll want to make sure your kitchen is ventilated. Alternatively, you can throw the scotch bonnet in the oven alongside your meatballs and remove it when its roasted
2. Blend all the ingredients together in a blender/food processor/hand blender/ smoothie maker or similar - adding just enough water to reach a thick, smooth consistency

1. See reels on toyotastes (IG) for visual aids
2. Ground pepper soup spice is available at any African grocers/stores
3. Soak your toothpicks in water before you start, this way they won’t blacked in the oven
4. This recipe doesn’t use eggs as a binder, as the garlic paste and fat content is sufficient for this - so I’d rather not use an extra ingredient if not strictly necessary!
5. Fry a little piece of your seasoned ground mince to try before cooking the entire batch, this way you can adjust the seasoning to taste if you like
6. Check the meatballs at 25-30 minutes, you want them as soft and juicy as possible but with a little colour on them, so depending on your oven they may be ready a little sooner. Of course cut one open to check they are cooked through before serving. 
7. As a bonus, you can serve on a wreath or bed of braised Brussels sprouts - see below

Shave as many rinsed Brussels sprouts as you want to eat (I used a mandolin, but a sharp knife works well too). Slice an equal amount of leek, and chop up plenty of garlic (or you can use minced garlic/garlic paste). Heat some butter (on the more generous side) in a pan and soften the leeks in the warm butter. Add the garlic, and bouillon powder, salt and black pepper to taste. Add a little water and leave on medium heat with a lid on to steam until you get very soft, translucent tresses of Brussels sprouts.