This recipe brings an Asian flavors together with the use of Cranberry sauce over garlic-tasting meatballs.

INGREDIENTS

* olive oil, for oiling baking tray and brushing meatballs
* 3/4lb ground pork
* 1/2 cup chopped Italian parsley
* 2 cloves garlic, minced
* One 1-inch thick slice French bread, crusts removed
* soaked in water and squeezed dry
* 1/2 tsp 5-spice powder
* 1 large egg, beaten to mix
* salt and freshly ground pepper

Cranberry Glaze:
* 1/2 tsp olive oil
* 1 clove garlic, minced
* 1 tsp chili paste
* 1/4 tsp sesame oil
* 1/4 cup canned jellied cranberry sauce
* 4 tsp soy sauce
* 1 tsp honey
* 1 tsp oyster sauce

• Set oven to 400 degrees F preheat settings. Prepare a baking sheet brushed with olive oil.
• Mix pork, parsley, garlic, soaked bread, 5-spice powder, egg and salt and pepper in a mixing bowl. Blend the ingredients well, mashing them by hands. Roll mixture to make 24 pieces of inch-sized balls using wet hands.
• Put them on the prepared baking sheet and lightly brush the meatballs with olive oil. Bake for 15 minutes. Using a metal spatula, flip the meatballs over.
• Setting the broiler on, cook for another 10 minutes or just until crispy.
• For the cranberry glaze, set a small saucepan with olive oil over medium-low heat. Saute the garlic, cooking for 5 minutes or just until soft but not browned. Beat in the chili paste, sesame oil, cranberry sauce, soy sauce, honey and oyster sauce. Leave it simmering for about 3 minutes.
• Transfer the meatballs into a large bowl and glaze with the cranberry sauce. Toss to coat. Thread on toothpick or cocktail pick and arrange on a platter. Serve.
• Makes 2 dozens.