Italian Sage and Pancetta Stuffing Balls
Ingredients: Makes 12.
3 shallots, peeled and finely chopped
1 large garlic clove, peeled and finely chopped
350g pork sausage meat
100g pack of Mortadella, finely sliced
150g white breadcrumbs
50g finely grated Parmesan
Juice of ½ a lemon
1 tbsp fresh sage, chopped
2 tbsp flat-leaf parsley, chopped
Sea salt and black pepper
1 egg, beaten
12 slices of smoked Pancetta
12 large sage leaves
Preheat the oven to 180°C/360°F/Gas mark 4
Melt the butter in a small frying pan and gently fry the shallots and garlic until soft. Leave to one side.
In a large mixing bowl, fork together the sausage meat, Mortadella, breadcrumbs, Parmesan, lemon juice, herbs and season with a little salt and pepper. Once well combined, add the beaten egg and stir well.
Divide the stuffing mixture into 12 equal sized portions and use wet hands to roll into balls. Place a large sage leaf in the middle of a slice of pancetta and put a portion of stuffing on top, wrapping the slice of pancetta around the stuffing: this will alter the shape slightly. (The stuffing balls can be frozen at this stage.)
Put on a baking tray and bake in the preheated oven for approximately 25-30 minutes or until golden.