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Pork and Sage Stuffing Meatballs
Ingredients
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100 gram (4 ounce) dried cranberries, diced
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1 tablespoons Dried Sage
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1 onion, finely chopped
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450 gram (1 pound) pork mince
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200 gram (7 ounce) white breadcrumbs, fresh or dried
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1/2 teaspoon Ground Cloves
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Zest of 1 lemon
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20 slices of pancetta or streaky bacon
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Sea Salt , and Black Pepper to season
Key Products
Instructions
- 1 To make the stuffing, mix the onion, pork mince, cranberries, Sage, breadcrumbs, Cloves and lemon zest together. Season well.
- 2 Press the mixture into 20 small balls and wrap each one in a slice of pancetta or streaky bacon.
- 3 Place on a baking tray, cover with clingfilm and refrigerate for a minimum of 30 minutes to prevent the meatballs falling apart when cooking.
- 4 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 5 Remove the clingfilm and bake in the oven for 35-40 minutes, or until crisp and cooked through.
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