Prosciutto And Cranberry Stuffing Meatballs Recipes
PARMA HAM AND CRANBERRY STUFFING MEATBALLS
These deliciously flavourful cranberry stuffing balls makes a great side-dish for either Thanksgiving or Christmas dinner.
Provided by English_Rose
Categories Meat
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 820.5, Fat 63.8, SaturatedFat 21.9, Cholesterol 143.5, Sodium 1508.5, Carbohydrate 30.9, Fiber 2.7, Sugar 12.4, Protein 29.7
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