Pork and Sage Stuffing Balls Wrapped in Bacon
March 11, 2026
Pork and sage stuffing meatball appetisers are just right for holiday entertaining. Prep them ahead of time by forming the meatballs and wrapping in pancetta or streaky bacon. Pop them in the oven just before your guests arrive.
Pork and sage stuffing meatball appetisers are just right for holiday entertaining. Prep them ahead of time by forming the meatballs and wrapping in pancetta or streaky bacon. Pop them in the oven just before your guests arrive.
Key products
Instructions
Instructions
- To make the stuffing, heat the butter in a medium frying pan over medium heat, add the onion and sweat for 5-10 minutes until soft with no color. Leave to cool.
- Once the onion is cold, in a medium bowl, mix the onion/butter, pork, breadcrumbs, clove, sage and lemon zest together. Season well and mix again.
- Press the mixture into 20 small balls, approx. 35-37g and wrap each one in a slice of streaky bacon or pancetta.
- Place on a baking tray, lined with parchment, cover with clingfilm and refrigerate for a minimum of 30 minutes to prevent the meatballs from falling apart.
- Pre-heat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
- Remove the clingfilm and bake for 30-35 minutes, until the bacon is crisp and they are cooked through.
