Sunday Roast Stuffing Balls
Prep time 20 mins
Cook time 25 mins
Serve these beauties on the side with your Sunday roast dinner for a little something different to the every-day stuffing.
4 slices prosciutto
1 tablespoon olive oil
1/2 red onion, finely chopped
2 garlic cloves, crushed
1/2 cup dried cranberries, chopped
1 egg, lightly beaten
1 tablespoon chopped fresh sage
50g butter, melted
1. Preheat oven to 200°C. Cut each prosciutto slice lengthways into four pieces.
2. Heat oil in a non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Remove to a bowl. Add breadcrumbs, cranberries, egg, sage and butter. Season with salt and pepper. Mix well to combine.
3. Shape tablespoons of mixture into 16 balls. Wrap one slice of prosciutto around each ball. Place on a baking tray lined with baking paper. Bake for 15 to 20 minutes or until browned and heated through. Serve.