Pork and cranberry meatballs

Name: Pork and cranberry meatballs
Cuisine: European, British
Ingredients: 150g (5oz) ricotta; 1 small white onion, finely chopped; 1 garlic clove, crushed; 30g (loz) flat-leaf parsley, finely chopped; 20g (/oz) dill, finely chopped; 60g (2/20z) Parmesan, grated; 80g (30z/1⅓ cups) panko breadcrumbs; 500g (lIb 2oz) minced (ground) pork (or beef), minimum 10% fat; 1 egg; 3 tsp fennel seeds, lightly toasted; 2 tsp flaky sea salt; freshly ground black pepper; 120g (4/20z/1¼ cups) fresh (or frozen) cranberries; vegetable oil, for cooking; zest of / lemon, to garnish; 1 tbsp butter; 1 top plain (all-purpose) flour; 150ml (5f oz/⅔ cup) chicken stock; 2 tbsp crème fraiche; 1 tbsp wholegrain mustard; 15g (/oz) chives, finely chopped