Honey Balsamic Glazed Gingerbread Spice Meatballs

Heat 2 tablespoons butter over medium-high heat and add onion. Fry for 3 minutes, then add wine. Cook for another 3–5 minutes until onion is soft and translucent.

Mix ground beef and pork in a large bowl and add the fried onion, shredded cooked potato and milk. Mix well. Season with Worcestershire sauce, salt, white pepper, cinnamon, ginger and cloves.

Heat 1 tablespoon butter in a pan over medium-high heat. Make one small patty, fry it, and taste to check the seasoning. Adjust according to taste, then make all the meatballs and fry them for about 5 minutes, making sure to cook them on all sides.

For the sauce, melt remaining 1 tablespoon butter over medium heat. Add honey and white balsamic vinegar. Bring to a boil and simmer for 5–10 minutes, until sticky—when it starts bubbling a lot, it’s done.

Take the glaze off the heat and add the sea salt flakes—crush them a bit in your hand if they are very big. Mix in the meatballs, making sure to coat them on all sides. Place on a serving platter, maybe stick a toothpick in them, and serve.