Ultimate Christmas Stuffing Balls by Emma R.*

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  • 340 g fresh cranberries

  • 6 tablespoon Natvia

  • 200 ml water

  • 30 g butter or 2 tablespoon olive oil

  • 6 shallots, finely chopped

  • 4 clove garlic, chopped

  • 1 small bunch of sage, finely chopped

  • 6 sprigs of thyme, leaves picked

  • salt, and freshly ground black pepper

  • 500 g quality pork sausage meat

  • 400 g rashers of streaky bacon, finely chopped

  • 200 g fresh white breadcrumbs

  • 4 tablespoon walnuts, lightly crushed

  • finely grated zest of 1 lemon

  • 16 large slices prosciutto, or parma ham

  • Vegetable oil


  • 1.

    Put the cranberries and Natvia in a small saucepan. Add in the water and stir, then heat until bubbling gently and stir again until the Natvia has dissolved.

  • 2.

    Turn off the heat and leave to cool down. The berries should have softened and deflated slightly.

  • 3.

    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.

  • 4.

    Mix in the sage and thyme then season with salt and freshly ground black pepper.

  • 5.

    Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest. Use your fingers and make sure everything is well mixed together.

  • 6.

    Drain away the syrup from the cranberries, then stir the berries into the stuffing mix.

  • 7.

    Shape the stuffing into approximately 8 balls.

  • 8.

    Wrap each one in prosciutto or ham. Cover with cling film and put in the fridge to firm up, ideally overnight.

  • 9.

    Remove the cling film from the stuffing balls and place them across a shallow roasting tin, leaving lots of space between them.

  • 10.

    Dab them all over with a little oil and roast for 30 minutes or so until crisp and cooked through.


arnish with chopped spinach or salad leaves and cheese

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