Parma Ham And Cranberry Stuffing Meatballs Recipes

PARMA HAM AND CRANBERRY STUFFING MEATBALLS

Steps:

• Put the cranberries and the sugar in a small saucepan. Add in the water and stir, then heat until bubbling gently and stir again until the sugar has dissolved.
• Turn off the heat and leave to go cold. The berries should have softened and deflated slightly.
• Heat the butter in a frying pan. Add in shallots and garlic and fry gently until the shallots have softened but not coloured. Remove from heat.
• Mix in the sage and thyme then season with salt and freshly ground pepper.
• Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest. Use your fingers and make sure everything is well mixed together.
• Drain away the syrup from the cranberries, then stir the berries into the stuffing mix.
• Shape the stuffing into 8 balls, each the size of a large golf ball.
• Wrap each one in two slices of prosciutto. Cover with plastic wrap and put in the fridge to firm up, ideally overnight.
• Once the turkey has finished roasting, preheat the oven to 400°F Remove the plastic wrap from the stuffing balls and place them across a shallow roasting tin, leaving lots of space between them.
• Dab them all over with a little oil and roast for 30 minutes or so until crisped and cooked through.

STUFFED CHICKEN BREAST WRAPPED IN PARMA HAM STUFFING

Steps:

• Mix together the soft cheese, pine nuts and chopped basil.
• Season lightly with salt and freshly ground pepper.
• Place in a piping bag and keep aside.
• Remove the small fillet from each breast and keep aside.
• Use a knife to make a cut lengthwise down the center of each breast to form a pocket.
• Pipe an equal amount of filling into to each pocket.
• Keep aside.
• Spread the plastic film in front of you and place a slice of Parma ham on it.
• Place a second slice of ham so that it is slightly overlapping the first slice, then place a chicken breast on the slice of ham.
• Lift the film to help wrap the breast in the ham.
• Remove the film, brush the chicken breast with olive oil, wrap loosely in foil.
• Repeat to wrap the other breasts.
• Heat a roasting tray in a 190 C preheated oven.
• Place the chicken breast parcels on it and roast for 15-20 minutes or until cooked.
• In the meantime, prepare the sauce.
• Place the cream into a saucepan and reduce add seasoning.
• Blend in a liquidizer until smooth.
• Add the snipped chives.
• Remove the foil from the chicken breasts and arrange them on plates.
• Pour the sauce over the chicken, garnish with basil leaves and serve.

KITTENCAL'S HOLIDAY CRANBERRY STUFFING BALLS

Steps:

• Remove the sausage from casings, then place the sausage in a skillet; brown over medium heat breaking up the meat into very small pieces while cooking (about 8 minutes) set aside.
• Melt 3 tablespoons butter in the same skillet; add in onion and celery; sauté for about 5-6 minutes or until very soft (adding in the garlic the last 2 minutes of cooking).
• Add in the cooked sausage back to the skillet, then add in the chicken broth; bring just to a simmer, scraping up any browned bits in the bottom of the skillet, then place the sausage/onion mixture into a large bowl.
• Add in the stuffing mixture packet along with the chopped cranberries, Parmesan cheese and eggs; mix until well combined.
• Season with lots of black pepper and a little salt.
• Cover and chill the mixture for about 2 hours.
• Using moistened hands form the mixture into small even balls and place the balls into a shallow greased casserole dish.
• If you find that the mixture is too moist and will not hold together well just add in a little dried bread crumbs, if it is too dry add in more broth or water, add in just enough to hold the balls together when shaped.
• Brush or drizzle the balls with melted butter.
• At this point you can cover the balls and refrigerate for up to 24 hours to bake later.
• Set oven to 350°F.
• Bake covered loosely with foil or bake uncovered (the balls with be more crispy on the outside if baked uncovered) for about 12-15 minutes (the baking time will vary slightly, it will depend on the size you shape the balls).

MEATBALLS WITH CRANBERRY DIPPING SAUCE

Steps:

• Place stuffing in a large bowl. Crumble ground turkey and pork sausage over stuffing and mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until a thermometer reads 160°. Drain on paper towels., Meanwhile, in a small saucepan, combine the remaining ingredients; heat through. Serve with meatballs. Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Meanwhile, combine and heat remaining sauce ingredients as directed. Serve over meatballs.

BASIC STUFFING BALLS WITH VARIATIONS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
• Heat butter or margarine in a large skillet.
• Add onion and celery and sauté gently until soft.
• Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
• Shape mixture into 8 balls. Dampen hands with cold water if necessary.
• Place stuffing balls on prepared baking sheet.
• Bake at 375 degrees Fahrenheit for about 20 minutes or until set.

TURKEY AND STUFFING MEATBALLS

Steps:

• Preheat oven to 375°F.
• In a large bowl, combine milk and egg and beat well.
• Add stuffing, celery, onion, parsley, salt and pepper and mix thoroughly.
• Add turkey; mix well.
• Shape into 1-inch balls and place on an ungreased cookie sheet.
• Bake for 20 to 25 minutes or until meatballs are browned.
• In a saucepan combine the cranberry sauce, sugar and Worcestershire sauce, and bring to a boil.
• Reduce heat to low and simmer for 5 minutes, stirring frequently.
• Add meatballs to sauce and cook over medium to low heat for about 5 to 10 minutes.
• Serve hot in chafing dish or slow cooker.

RöSTI WITH PARMA HAM AND EMMENTHAL

Steps:

• 1. Thoroughly squeeze out the moisture from the grated potatoes.
• 2. Season the grated potato generously with salt and freshly ground pepper. Mix in the melted butter, garlic and egg.
• 3. Heat a medium frying pan until hot. Add the potato mixture, shaping it into a pancake shape.
• 4. Fry until set, around 10 minutes, flip over and fry for a further 10 minutes until golden brown on both sides.
• 5. Meanwhile, heat the remaining butter in a small, heavy-based frying pan. Add the thyme and onions and fry gently for 10 minutes until the onion is softened.
• 6. Preheat the oven to 375°F
• 7. Slice the fried potato rosti onto a baking sheet. Spread the fried onion over the rosti and layer with the Parma ham, then top with the Emmenthal.
• 8. Bake the rosti for 10 minutes until the cheese has melted. Serve warm from the oven.