How to make it

  • Make up the stuffing and set aside.
  • Fry bacon and allow to cool, then finely chop.
  • Fry onions until soft.
  • Now, when all is cool enough to handle, combine the stuffing, sausagemeat, onions and bacon.
  • Form into meatballs (hands are best so you can give them a bit of a squeeze to make them hold together) and fry in olive oil, gently, for about 15 minutes, constantly turning - or - bake at 180 degrees for 20 minutes.
  • ALTERNATIVE: Cut the raw bacon into strips. Wrap each meatball in a strip of bacon, then either fry or bake as above. If baking - coat the meatballs with a little oil to stop the bacon drying out.
  • Serving: Either with gravy and veg of your choice (we love these with mashed potato and a dark gravy) or with pasta and, again, your favourite pasta sauce.
  • They freeze well in the sauce or gravy of your choice.

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