Parma Ham and Cranberry Stuffing Meatballs

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the cranberries and the sugar in a small saucepan. Add in the water and stir, then heat until bubbling gently and stir again until the sugar has dissolved.
  • Turn off the heat and leave to go cold. The berries should have softened and deflated slightly.
  • Heat the butter in a frying pan. Add in shallots and garlic and fry gently until the shallots have softened but not coloured. Remove from heat.
  • Mix in the sage and thyme then season with salt and freshly ground pepper.
  • Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest. Use your fingers and make sure everything is well mixed together.
  • Drain away the syrup from the cranberries, then stir the berries into the stuffing mix.
  • Shape the stuffing into 8 balls, each the size of a large golf ball.
  • Wrap each one in two slices of prosciutto. Cover with plastic wrap and put in the fridge to firm up, ideally overnight.
  • Once the turkey has finished roasting, preheat the oven to 400°F Remove the plastic wrap from the stuffing balls and place them across a shallow roasting tin, leaving lots of space between them.
  • Dab them all over with a little oil and roast for 30 minutes or so until crisped and cooked through.
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