Parma Ham and Cranberry stuffing meatballs
Parma Ham and Cranberry stuffing meatballs
 Prep Time ~ 25 mins | Cooking Time ~ 45 mins |
 Approx Cost ~£? |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tip ~
Ingredients
1 x 340g fresh cranberries
6 tablespoons caster sugar
6 shallots, finely chopped
4 garlic cloves, crushed
30g butter, lard or dripping or 2 tablespoons olive oil
1 small bunch sage, finely chopped
6 sprigs thyme leaves finely chopped
1 x 500g tube good quality sausagemeat
400g streaky bacon, finely chopped
200g fresh white breadcrumbs
4 tablespoons cooked chestnuts or walnuts
Finely grated zest 1 lemon
16 large slice Parma ham
Method
- Put the cranberries and sugar in a small pan, pour in around 200ml water, stir and bring to a gentle bubble until the sugar has dissolved, then turn off the heat and leave to go cold.
- The berries will soften and deflate slightly.
- Fry the shallot and garlic in the fat until the shallot has softened but not coloured, then stir in the herbs and season.
- Mix in the sausagemeat, bacon, breadcrumbs, nuts and lemon zest.
- Using your fingers, make sure everything is mixed well together.
- Drain the cranberries then stir the berries into the stuffing mix.
- Press the mixture into sixteen balls - about the size of a large golf ball - wrap each one in a slice of Parma ham, lining them up on a tray.
- Cover with cling film and put in the fridge to firm up.
- When it is time to cook the stuffing balls dab a little oil over each one and roast uncovered for 30 minutes or so at 220C, gas 6, or until crisp.