A few weeks ago, I made one of my favorite meatball recipes. It sent me

A few weeks ago, I made one of my favorite meatball recipes. It sent me on the search for more wonderful meatball recipes outside of the common flavor combinations with which I was already familiar. The first recipe I came across in my search was one by British food writer and cookbook author Ruby Tandoh for Meatballs with Sticky Blackberry-Anise Sauce from her most recent cookbook, Flavour. The meatballs have a great flavor profile for combining with winter’s berries to make a slightly thick sauce, perfect for mixing with other roasted root vegetables which may be on your plate — or mopping up with a nice, thick slice of bread. —Kristina

Food Photography by Charlotte Bland | Portrait by Nato Welton
Meatballs with Sticky Blackberry-Anise Sauce

Makes 32, serving 4

You need something fruity to balance the comforting heft of these meatballs. Usually it?d be a redcurrant or lingonberry sauce, but I?ve opted for something a little darker: an inky blackberry sauce, spiked with anise for a gentle licorice sweetness. You can make a sauce with a little beef stock and double cream, too, if you really want to go all out, but I don?t think these meatballs need it. Glazed with dark blackberry and served with buttery mash, this is a comfort food dream without any overwhelming richness.
Ingredients

For the sauce:
? 2 cups (12 ounces / 350 g) blackberries

? 2 cups + 2 tablespoons (225 g) s...