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Pork and sage stuffing balls wrapped in bacon

Name: Pork and sage stuffing balls wrapped in bacon
Yield: 1
Ingredients: 100 dried cranberries, finely chopped; 1 sage; 1 small onion, very finely chopped; 1 tbsp unsalted butter; 450 pork mince; 150 white bread crumbs, fresh or dried; 1/2 cloves ground; Zest of 1 lemon; 20 slices streaky bacon; Sea salt & black pepper to season

By: Schwartz UK

March 11, 2026

Pork and sage stuffing meatball appetizers 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.

Ingredients

1
100 dried cranberries, finely chopped
1 sage
1 small onion, very finely chopped
1 tbsp unsalted butter
450 pork mince
150 white bread crumbs, fresh or dried
1/2 cloves ground
Zest of 1 lemon
20 slices streaky bacon
Sea salt & black pepper to season

Nutrition Information

(per serving)

Key products

Dried Sage

£2.15

Ground Cloves

£2.85

Sea Salt and Black Peppercorns Grinders Set

£5.50

Instructions

To make the stuffing, heat the butter in a medium frying pan, 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 pancetta or streaky bacon. *
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 degrees, 400f, gas mark 6. *
Remove the clingfilm and bake for 30-35 minutes, until the bacon is crisp and they are cooked through. *