Soak the cranberries in the milk for 20-30 minutes.

Preheat the oven at 200°C (390°F).

In a blender combine: black beans, garlic, parsley, linseeds (previously grounded), nutmeg, salt and pepper. Blend to a paste (you might need to push down the mixture a few times to properly blend - do not add any liquid, or they won't come up together).

Add tapioca starch and the soaked cranberries (do not discard the milk, we are going to used it soon for the sauce!) to the mixture and mix it with your hands until all the starch assorbes.

Roll the meatballs into the desired size, arrange on a baking tray and bake for 10 to 20 minutes (the bigger the balls, the more time in the oven).

In the meantime let's make the sauce. In a saucepan combine corn flour with vegetable oil. Turn on the heat and gently stir into the plantbased milk. Cook for 5 minutes, stirring all the time. Add the gravy granules, the spices and adjust the saltiness. Cook for another 2-3 minutes on medium-low heat until the sauce starts to thicken.

Once the meatballs are ready add them into the pan, and coat them with the sauce.

Serve with some freshly ground pepper and parsley.