Preparation

• 1
  Finely chop half the dill and mix with the Greek yoghourt. 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 heat, add the cranberry sauce to the pan and cook for 1 minute until meatballs are glazed and sticky. transfer to a plate to cool, or chill if making ahead.
• 4
  Brush with a little more cranberry sauce. Top each meatball with about 1/2 tsp of the yoghurt mixture, a little dill frond and two dried cranberries.
• 5
  Make dill and yoghourt mixture, then prepare meatballs to the end of step 3 up to a day ahead. Store in separate, covered containers in the fridge. Finish recipe up to 3hr ahead. Chill again, then remove from fridge 30 minutes before serving.