Pork, Sage and Onion Baubles with a Creamy Sauce

Prep time: 10mins - Cooking time: 30mins - Serves: 2
Enjoy these Pork, Sage and Onion Stuffing Meatballs as a meal for part of your Christmas table. Go the whole hog and serve up with sprouts and chantenay carrots and some baby roasted potatoes for a festive feast….


  • 1 Pack Heck! Pork, Sage and Onion Stuffing
  • 1 Onion (finely sliced)
  • 1 tbsp Sunflower Oil
  • 1 tbsp Balsamic Vinegar
  • 450ml Chicken Stock
  • 150g Cream Cheese
  • 1 tbsp Cranberry Sauce


  1. Remove the stuffing from the pack and chop it into 12 equal squares. Roll each square into a ball.
  2. Add the tbsp of oil to a frying pan, once the oil is hot, place the meatballs in the pan.
  3. Cook each side until nice and brown.
  4. Whilst the baubles are cooking, slice the onion into small chunks. 
  5. When the balls are sealed on each side, add in the onion. Cook until slightly brown and soft.
  6. Add the balsamic vinegar and cook for a further 5 minutes until soft and gently caramelised. 
  7. Turn the heat up and add the chicken stock, cream cheese, cranberry sauce and season. Let this simmer for a couple of minutes
  8. Make sure that the baubles are cook through and piping hot. Add little edible hooks by using rosemary leaves
  9. Have this as a meal or part of your Christmas table, serve with lots of seasonal veggies. 


Nutritional Information Per 100g Per Portion
Energy 679kJ/164kcal 3695kJ/891kcal
Fat 13g 69g
Of Which Saturates 4.7g 25g
Carbohydrates 2.9g 16g
Of Which Sugars 1.7g 9.0g
Protein 8.9g 49g
Salt 1.2g 6.5g
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