My Favourite Meatball & Stuffing Recipe

Originally based on a Jamie Oliver recipe, I used a variation of this for Christmas and have never looked back. Why make your own sausage meat?  Well, I think the answer is obvious – who know’s what’s hidden inside the supermarket rubbish these days.  By using good quality ingredients you can create the best flavoured stuffing.

I love this recipe and now use this for Pork Meatballs.  Frying the meatballs off in a pan is quicker than roasting and can give a more moist effect, especially if your butcher has trimmed too much fat off the pork!

This is an easy recipe which can be prepared in advance.  Tweak the seasoning with alternative herbs and spices for different effects

NB: For Christmas, also add the zest of an orange/clementine and some extra nutmeg

Makes about 30 Stuffing Balls


  • 90g Stale Wholemeal Bread
  • 1 bunch Sage
  • Zest of 1 Lemon
  • 180g Vacuum Packed Chestnuts
  • 3 medium Onions
  • 100g Pancetta
  • 1kg Diced Pork Shoulder
  • 1 ½ tsp Moldon Smoked Sea Salt
  • A generous grating of Black Pepper
  • A little grated Nutmeg


  • In a food processor, blitz the bread, sage and lemon zest to a fine crumb and transfer to a bowl, then crumble the chestnuts into the breadcrumbs
  • Blitz the onion until fine and again transfer to the bowl, mixing well with the crumb
  • Blitz the pancetta, salt, pepper and nutmeg then add the pork.  Pulse until the texture is fine with a few small lumps, but not smooth.  Transfer to the bowl
  • Bring the mixture together well with your hands, ensuring everything is well combined
  • As you have to commit to the seasoning, it’s best to take a small sample at this stage and fry off for a few minutes in a pan until cooked.  Adjust the seasoning if necessary
  • At this stage you can use the mixture to stuff your chicken/turkey, make meatballs or just transfer to a pyrex dish to roast in
  • If making meatballs, form into even rounds about the size of a golfball and either fry off in a pan or bake in the oven until browned, 160oC Fan for about 30-40 minutes

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