Pork and Sage Stuffing Meatballs

Pork and Sage Stuffing Meatballs

Pork and Sage Stuffing Meatballs

Prep Time
10 Minutes
Cook Time
40 Minutes
Ingredients
9
Servings
8-12
These pork meatballs are seasonally spiced with Sage and Cloves, with added cranberries and lemon zest, before being wrapped in pancetta or steaky bacon ready for roasting.
Ingredients
  • 100 gram (4 ounce) dried cranberries, diced

  • 1 tablespoons Dried Sage

  • 1 onion, finely chopped

  • 450 gram (1 pound) pork mince

  • 200 gram (7 ounce) white breadcrumbs, fresh or dried

  • 1/2 teaspoon Ground Cloves

  • Zest of 1 lemon

  • 20 slices of pancetta or streaky bacon

  • Sea Salt, and Black Pepper to season

Key Products
Dried Sage

Product Information

£ 1.75/unit,10g
Ground Cloves

Product Information

£ 2.85/unit,35g

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.

Reviews