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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!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 shallots
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • 300 g 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

Method
 

  1. Chop the shallots.
  2. Heat the oil in a pan, the soften the shallots for 5 minutes.
  3. Add the balsamic vinegar and caramelise for a couple of minutes. Mix in the honey and let it cool.
  4. Meanwhile, mix the other ingredients in a bowl.
  5. Add the caramelized onion, season to taste, then make small meatballs from the mixture, using your hands.
  6. Bake for 25 minutes, or until golden brown, then serve warm.