Clementine, bay and pink pepper stuffing balls

• olive oil↗1 tbsp tbsp
• onion↗2

  finely chopped

• bay leaves↗5

  finely chopped

• pink peppercorns↗1 tsp tsp
• sourdough bread↗2

  chunks, torn

• clementines↗2

  zest

• parsley↗20g g
• minced meat↗500g g

Step-by-step instructions

1. 1

   Heat the oil in a non‑stick pan over medium‑high heat and sauté the onion with a generous pinch of salt until it sizzles and begins to brown. Reduce heat to medium and add enough water to cover the onion. Simmer on low heat for 30‑35 minutes until the water evaporates. Add more water if needed to prevent burning. Spread on a plate and let cool completely. Store in the refrigerator for up to two days.

2. 2

   Place the bay leaves, pink peppercorns and sourdough bread in a mini‑blender. Pulse until finely ground and transfer to a bowl together with the cooled onion, clementine zest and parsley. Mix. Transfer to a large bowl, add the minced meat and blend the mixture to a uniform consistency. Divide into 30 balls and place them on a tray. Refrigerate for 24 hours.

3. 3

   Preheat the oven to 200 °C/180 °C convection/gas 6 and bake for 25‑30 minutes, stirring the tray occasionally, until the balls are cooked through and browned. They can be frozen for up to a month.