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Mini Savoury Christmas Puds

Buy pre-cooked Swedish meatballs to save time, or use mini falafels in place of the meatballs for a vegetarian option.

Makes about 16 canapés

Hands-on time: 15 minutes

Cooking time: about 5 minutes

1 tsp finely chopped dill, plus extra fronds to garnish

4½ tbsp thick Greek yogurt

1 tbsp oil

300g (11oz) small meatballs, at least 16

40g (1½oz) cranberry sauce, plus extra to brush

32 dried cranberries

Per canapé 67 cals, 4g protein, 4g fat (2g saturates), 3g carbs (2g total sugars), 0.2g fibre

1. Mix the chopped dill with the Greek yogurt and set aside.

2. Heat the oil in a large frying pan and fry the meatballs for 5 minutes until browned all over, swirling the pan often over a medium–high heat. Pour off the fat and discard.

3. Reduce the heat, add the cranberry sauce to the pan and cook for 1 minute until the meatballs are glazed and sticky and cooked through. Transfer to a plate to cool, or chill if making ahead.

4. Brush with a little more cranberry sauce. Top each meatball with about ½ teaspoon of the yogurt mixture, a small dill frond and two dried cranberries.

GET AHEAD

Make the dill yogurt, then prepare the meatballs to the end of step 3 up to a day ahead. Store in separate, covered containers in the fridge. Finish the recipe up to 3 hours ahead. Chill again, then remove from the fridge 30 minutes before serving.