Cranberry and caramelized onion stuffing balls

Background
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
- 2 shallots
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 300g minced pork
- 1 egg, lightly beaten
- 3 Tbsp dried cranberries
- 2 Tbsp mixed peels
- 1 Tbsp chopped fresh rosemary
- 1 tsp dried marjoram or oregano
- Salt and pepper
Instructions
- 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.
Categories
- Meal Type: - Bake - Dinner - Lunch - Quick & Easy - Seasonal - Side
- Occasions: - Christmas - Dinner Party - Sunday Lunch - Thanksgiving
- Ingredients: - Pork
- Health and Diet: - Dairy Free - Gluten Free - Low Carb
- Skill Levels: - Easy
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