Cheesy Pigs in Blankets Style Meatballs

Name: Cheesy Pigs in Blankets Style Meatballs with Toasted Hazelnuts and an Apple and Sage Glaze | Perfect for sharing
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 40 grams Mature Cheddar Cheese**; 225 grams British Pork and Oregano Sausage Meat**; 12.5 grams Hazelnuts; 60 grams British Smoked Bacon Lardons**; 25 grams Apple and Sage Jelly

with Toasted Hazelnuts and an Apple and Sage Glaze | Perfect for sharing

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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.

Allergens:

Milk

•Sulphites

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

40 grams

Mature Cheddar Cheese**

225 grams

British Pork and Oregano Sausage Meat**

12.5 grams

Hazelnuts

60 grams

British Smoked Bacon Lardons**

25 grams

Apple and Sage Jelly

Nutritional information

Energy (kJ)2157 kJ

Energy (kcal)516 kcal

Fat37.4 g

of which saturates14.9 g

Carbohydrate14.5 g

of which sugars9 g

Dietary Fiber2.9 g

Protein26.3 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper

•Baking Tray

•Pan

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 for another recipe. Cut the remaining Cheddar lengthways again to create 2 equal batons. Chop each baton into 5 pieces to create 10 cubes of Cheddar.

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. Remove from the pan and set aside. TIP: Watch them like a hawk as they can burn easily.

c) Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

d) Once the hot, add the bacon lardons. Stir-fry until golden and crispy, 5-6 mins, then set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.