Pancetta and Parmesan Stuffing Balls
4 people
40 minutes
20 minutes
Ingredients
- 1 pinch Black Pepper
- 50 g Butter plus extra for serving
- 100 g Chestnuts cooked, chopped
- 1 - Fresh Egg beaten
- 1 - Onion finely chopped
- 50 g Parmesan Cheese grated
- 1 pinch Salt
- 100 g SuperValu Fresh Breadcrumbs
- 1 tbsp SuperValu Fresh Parsley Flat Leaf chopped
- 1 tbsp SuperValu Fresh Sage chopped
- 1 tbsp SuperValu Fresh Thyme chopped
- 1 tbsp SuperValu Oregano chopped
- 24 slices SuperValu Pancetta
- 450 g Superquinn Award Winning Irish Sausages meat only
Method
- Preheat the oven to 200°C/gas mark 6.
- Melt the butter in a non-stick pan over a medium heat. Add the onions and fry for 4 to 5 minutes, until softened. Add the chestnuts and cook for a few minutes, then remove from the heat and tip into a large bowl.
- Add the sausage meat, breadcrumbs, Parmesan, egg and herbs to the chestnut and onion mixture and season with salt and pepper.
- Melt a little butter and brush into the cups of a 12-hole muffin tin. Lay two pieces of pancetta criss-cross ways in each cup, letting the pancetta overhang the edges. Spoon the stuffing into each cup and wrap the overhanging pancetta back over the stuffing.
- Bake for 30 minutes, until golden and crispy. Serve the stuffing balls with all the trimmings.
