Method

1. 1. Fry off the onions for 5 minutes on a medium to high heat in a glug of olive oil until they sweat out most of their water and turn slightly golden brown. Add the garlic for 1-2 minutes and stir, ensuring it doesn’t burn. Set aside once one.
   2. Once cooled, add to a mixing bowl with the beef, parsley, and seasoning, along with the egg yolk. Use your hands to mix until all ingredients are evenly distributed. Cool in the fridge for 1 hour for the mixture to firm up.
   3. In the meantime, cut Red Fox into 1inch cubes and set aside. Ensure the cube ratio is equal to that of the meatball quantity you’d like.
   4. Time to prep the meatballs. Use 3 bowls for your breadcrumbing station (eggs, flour, breadcrumbs) with a plate for the finished meatballs. In the meantime, heat up the oil in a wok or deep-frying pan.
   5. Make a palm-sized disc with the mince mix and place a cube of cheese in the middle. Shape with your hands into a golf-ball sized meatball ensuring that the cube is as central as possible, and all edges are encased by the meat mix.
   6. Following order for breadcrumbing: flour, egg, breadcrumbs. Repeat steps until all meatballs are ready for to be fried.
   7. Drop a breadcrumb into the pan to test if the oil is ready or use a wooden chopstick. If the oil bubbles and sizzles, it’s ready.
   8. Deep fry the meatballs until golden brown for about 5-7 minutes, flipping them to ensure they are evenly cooked on all sides.
   9. Once done, set aside on a large kitchen-roll-lined plate so the excess oil can drain out the bottom.
   10. Sprinkle the remaining parsley on top and serve with a pot of cranberry sauce.