Ingredients
7 total- 1kg 12% fat pork mince
- 12g sage, leaves picked and finely chopped
- 2 lemons, zested
- 2 garlic cloves, crushed
- ½ whole nutmeg, finely grated
- 1 tsp ground ginger
- 14 rashers smoked streaky bacon, halved lengthways
Method
2 stepsStep 1
Mix the mince, sage, lemon zest, garlic, nutmeg and ginger together in a bowl with 1 tsp sea salt flakes. Knead briefly with your hands until slightly sticky, then divide into 28 ping-pong-sized balls and place on a foil-lined baking tray. Wrap each ball with a half-rasher of bacon, tucking the ends underneath. Chill until needed.
Step 2
To cook, preheat the oven to 200°C/180°C fan/gas 6. Bake for 35 mins (approx.) until the bacon is crisp and the stuffing balls are cooked through. Serve immediately.