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Pork, Apple and Prune Stuffing Balls


  • 12 prunes, de-stoned

  • 75ml (3fl oz) Madeira or Marsala

  • 1 tablespoon olive oil

  • 25g (1oz) unsalted butter

  • 1 small onion, finely chopped

  • 350g (12oz) breadcrumbs

  • 150g (5oz) pork belly, minced

  • 1 granny smith apple, peeled, cored and roughly grated

  • Zest of 1 lemon

  • 2 tablespoons each of roughly chopped parsley and sage

  • 6 strips streaky bacon, halved

  • Sea salt and freshly ground black pepper


  • 1.

    Preheat the oven to 200C (400 F/Gas Mark 6).

  • 2.

    Soak the prunes over-night (or for as long as possible) in the Madeira. The next day, heat the oil and butter in a medium pan and sweat the onion for 2-3 minutes until softened. Add the breadcrumbs, stirring to bring them together. Transfer to a bowl and add the pork belly, apple, lemon zest, parsley and sage. Season well and stir to combine.

  • 3.

    Shape a little of the stuffing into a round the size of a golf ball and then flatten slightly. Sit a prune on top and reshape the stuffing back into a ball to enclose the prune in the centre. Wrap a piece of streaky bacon around the ball securely and place in a roasting tray.

  • 4.

    Repeat to make about 12 stuffing balls. Drizzle the stuffing balls with 2 tablespoons of the goose fat (taken from the roasting goose above) and roast for 10-15 minutes until the bacon is crisp and the stuffing just catching colour.

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