Cheesy Pigs in Blankets Style Meatballs
with Toasted Hazelnuts and an Apple and Sage Glaze | Perfect for sharing
Get in the festive spirit with these Pigs in Blankets Style Meatballs, stuffed with Cheddar cheese. With an apple and sage glaze, hazelnuts and bacon lardons, this is a winning dish to share with guests over the festive period.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
40 grams
Mature Cheddar Cheese
(Contains: Milk)
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
12.5 grams
Hazelnuts
(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)
60 grams
British Smoked Bacon Lardons
25 grams
Apple and Sage Jelly
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Cut the block of Cheddar lengthways, then set aside half to use for another recipe. Cut the remaining Cheddar lengthways again to create 2 equal batons. Chop each baton into 5 pieces to create 10 equal cubes.
c) Divide the sausage meat into 10 equal pieces, then press 1 cube of cheese into the centre of each piece, sealing the sausage meat tightly around the cheese.
d) Pop the meatballs onto a lined baking tray and bake on the top shelf until browned on the outside and cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
a) Meanwhile, roughly chop half the hazelnuts. TIP: Save the other half of the hazelnuts for another recipe.
b) Heat a large frying pan on medium heat (no oil). Once hot, add the chopped hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, remove from the pan and set aside in a small bowl.
c) Return the (now empty) frying pan to medium-high heat with a drizzle of oil.
d) Once hot, add the bacon lardons. Stir-fry until golden and crispy, 5-6 mins, then set aside in a small bowl. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Once the meatballs are cooked, return the (now empty) frying pan to medium heat.
b) Once hot, add the meatballs and the apple and sage jelly. Gently stir until the meatballs are coated and sticky, 1-2 mins.
c) Pop the glazed meatballs into your serving dish and scatter over the bacon lardons and hazelnuts to finish.
Enjoy!
