You’ll Need
500g pork sausage meat
100g stuffing mix
75ml hot water
1 small onion, finely diced
1 tsp dried sage
1 tsp dried thyme
1 tsp black pepper
For The Festive Glaze
2 tbsp cranberry sauce
1 tbsp honey
1 tsp wholegrain mustard
1 tsp maple syrup
Optional But Dangerous
Extra cranberry sauce
Cocktail sticks
Pigs in blankets on the side
Method
Preheat your air fryer to 190°C.
Place the stuffing mix into a bowl.
Add the hot water and leave for 2 minutes.
Add the sausage meat, onion, sage, thyme, and black pepper.
Mix thoroughly until fully combined.
Roll into 20–24 small meatballs.
Place into the air fryer basket in a single layer.
Air fry at 190°C for 10–12 minutes, shaking halfway through, until golden brown and cooked through.
Meanwhile mix together the cranberry sauce, honey, mustard, and maple syrup.
Transfer the cooked meatballs into a bowl.
Pour over the glaze and toss thoroughly.
Return to the air fryer for a final 3–4 minutes at 200°C until sticky, glossy, and beautifully caramelised.
Remove carefully.
Serve immediately with cocktail sticks and plenty of napkins.