Ingredients
100g dried cranberries, diced
1tbsp dried sage
1 onion, finely chopped
450g pork mince
200g white breadcrumbs, fresh or dried
1/2tsp Ground Cloves
Zest of 1 lemon
20 slices of pancetta or streaky bacon
Sea salt, and black pepper to season
Method
- To make the stuffing, mix the onion, pork mince, cranberries, sage, breadcrumbs, cloves and lemon zest together. Season well.
- Press the mixture into 20 small balls and wrap each one in a slice of pancetta or streaky bacon.
- Place on a baking tray, cover with clingfilm and refrigerate for a minimum of 30 minutes to prevent the meatballs falling apart when cooking.
- Pre-heat the oven to 200°C.
- Remove the clingfilm and bake in the oven for 35-40 minutes, or until crisp and cooked through.
