• Add a sip of olive oil to a frying pan and roast the cinnamon for a minute or two to let them release their flavors. 
• Cut a half apple into small dices and bake them in the cinnamon oil. Set aside to cool down. Meanwhile chop the nuts.
• Take a deep bowl and add the chicken mince to the bowl together with the diced apples and chopped nuts. Spice it up with nutmeg salt and pepper. 
• Mix thoroughly with your clean hands until all ingredients are equally devided and the mixtur becomes sticky and firm. If necessary add some breadcrumbs to firm up the meat dough. 
• Cut the black pudding sausage in equal slices from about 0.5 cm thick. 
• Pick a portion of chicken mince with wet hands (prevents the meat from sticking to your hands) and put it on a cutting board. Put a slice of black pudding on top and cover it up with more mince. Form some nice balls by hand. Repeat with the rest of the meat and black pudding. 
• Put these awesome bloody meatballs back in the fridge for about an hour to firm up. Meanwhile prepare your BBQ/Kamado for an indirect session at medium heat (150°C) and prepare your Spicy Cranberry glaze by following this recipe. 
• Add a couple of chunks smokewood to the fire and wait until the smoke turns slightly blue. 
• Put the bloody meatballs on the grid at an indirect heat zon section. Let them smoke until you reach an internal temperature of 72°C. (this takes about an hour depending on the size of your balls ... Those on the grill offcourse).
• About 5 minutes before the end of your session, put the meatballs in the saucepan and cover them in sauce. Put them back on the grill to caramelize. You can do this directly above the heat source if you stay nearby. The sugar in the glaze is delicate to burn. So stay alert and move the balls when necessary. 

Serve your smoky bloody meatballs with caramelised chicory or make a smaller version to serve as a bite for aperitif. Have fun scaring your friends with this bloody idea.