2 tbs chopped fresh dill, plus extra sprigs to serve
400g tin lentils, rinsed, drained
2 tsp cornflour
125ml (1/2) cup Massel beef-style liquid stock
80ml (1/3 cup) pure cream
Cranberry sauce, to serve
Heat half the oil in a medium non-stick frying pan over medium heat. Cook onion and celery, stirring, for 3-4 minutes or until softened. Add garlic, zest, allspice and mushrooms and cook, stirring, for 5-6 minutes or until mushrooms are golden and all the liquid has evaporated. Add carrot and stir to combine. Set aside to cool.
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Process oats in a food processor until finely ground. Transfer to a bowl. Add lentils and process until coarse crumbs. Add mushroom mixture and 1 tablespoon dill process until finely chopped. Add oats and process until combined. Season with salt and pepper. Use clean hands to shape mixture into 20 balls.
Place meatballs on prepared tray and lightly spray with oil. Bake for 15-20 minutes, turning halfway through, or until golden and crisp.
Meanwhile, combine cornflour and 2 teaspoons cold water in a small bowl until smooth. Combine stock and cornflour mixture in a small saucepan and bring to the boil, stirring, over a medium heat. Reduce heat and simmer for 3 minutes. Add cream and simmer for 2-3 minutes or until slightly thickened. Stir in remaining dill.
Pile meatballs onto a serving platter. Drizzle over sauce and serve with cranberry sauce, sprinkled with extra dill.