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 ~


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


  • 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.