Cranberry and caramelized onion stuffing balls
These cranberry and caramelized onion stuffing balls go well with roast turkey, duck, goose or game. So it’s a perfect side dish on a Christmas table. You can prepare the meatballs ahead and bake them while the bird is resting. Alternatively, you could make them well ahead and refrigerate (for up to 3 days) or freeze them, then just warm them up in the oven before serving. Serve any leftover in flatbread with coleslaw or a crispy salad and the leftover gravy!
Ingredients
Method
- Chop the shallots.
- Heat the oil in a pan, the soften the shallots for 5 minutes.
- Add the balsamic vinegar and caramelise for a couple of minutes. Mix in the honey and let it cool.
- Meanwhile, mix the other ingredients in a bowl.
- Add the caramelized onion, season to taste, then make small meatballs from the mixture, using your hands.
- Bake for 25 minutes, or until golden brown, then serve warm.