Pork, apricot and bacon stuffing balls
Serves: 8
Prep time: 15 minsTotal time: 
Photographed by Tara Fisher
Pork, apricot and bacon stuffing balls
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
303Kcal
Fat
22gr
Saturates
8gr
Carbs
11gr
Sugars
8gr
Protein
15gr
Salt
2.4gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 x 500g packed British pork sausagemeat
- 125g dried apricots, finely chopped
- 1 tbsp finely chopped thyme leaves
- 12 rashers streaky bacon, halved
Step by step
Get ahead
Can be cooked from frozen
- Heat the olive oil in a frying pan and soften the onion in it. Tip into a bowl and leave to cool, then add the sausagemeat, apricots, thyme and seasoning. Mix everything together with your hands until combined, then roll into 24 walnut-sized balls and wrap bacon around each one.
- To freeze, open freeze the stuffing balls on a baking tray, loosely covered with clingfilm, until solid, then transfer to a large plastic food bag and freeze.
- To cook, defrost in the fridge overnight. Preheat the oven to 190°C, fan 170°C, gas 5. Put the stuffing balls on a large baking tray and cook for 35-40 minutes or until golden and cooked through.
