Turkey Meatballs in a Maple Cranberry Sauce

For the sauce:

• 400g / 1 can of cranberry sauce
• 3 tbsp pure maple syrup (preferably dark syrup for its strong taste) 
• ½ tsp cayenne pepper
• ½ tsp chilli flakes  
• Salt and pepper, to taste
• 2 tbsp olive oil

For the meatballs:

• 800g minced turkey
• 60g panko breadcrumbs
• 2 eggs
• 150g ricotta cheese
• 3 tbsp Worcestershire sauce
• 2 tbsp pure maple syrup (preferably golden syrup for its delicate flavour)
• 1 tsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 4 tbsp plain flour
• Salt and pepper, to taste

For the topping:

• 200g Brussels sprouts
• 1 tbsp chopped parsley

1. In a large bowl, add all the ingredients for the meatballs and mix together with your hand until combined.
2. Using wet hands, form the meat mixture into balls about one-inch in size.
3. Roll the balls in the plain flour, shaking any excess.
4. Heat a large non-stick pan over medium heat. Pour in two tablespoons of olive oil and carefully add the meatballs. 
5. Cook for about 2 minutes on each side, or until cooked through and golden-brown.
6. Meanwhile, in a small bowl, mix cranberry sauce with the remaining ingredients until well combined.
7. Pour cranberry sauce onto the meatballs and stir well.
8. Reduce the heat to low and simmer for around 10 minutes until bubbly. 
9. Blanch the Brussels sprouts into boiling water for 3 minutes, slice them and then set aside.
10. Put the meatballs and the sauce into a dish, then add the Brussels sprouts. Sprinkle parsley on top.