Prepared by Bill Schildpatt, Executive Chef, Best Western Conference Centre Chilliwack & Sharon Touchet, Culinary Arts Instructor, Chilliwack Senior Secondary School

Yield: 3 - 4- Dozen

Ingredients

• 3 lbs Johnston’s Ground Pork
• 1 Egg, Lightly Beaten
• 2 Cups Onion, Finely Chopped
• 1 ½ tsp Fresh Lemon Balm, Chopped
• 1 Cup Fine Dried Breadcrumbs
• ½ Cup Cranberry Sauce, Good Quality
• ¼ Cup Grape Jelly
• 4 Garlic Cloves, Minced
• 3 Tbsp Vegetable Oil
• 1 lb Camembert cheese (¼ x ¼ Dice)
• Good Quality Truffle Balsamic Reduction

Cooking Directions

1. In a large bowl, hand mix Johnston’s Ground Pork, egg, onion, lemon balm, breadcrumbs, cranberry sauce, grape jelly, and garlic (if too wet, add more breadcrumb).
2. Using a 1 oz disher, portion and roll mixture into meatball shape.
3. Press flat in hand, add 1 cube Camembert and fold into ball.
4. Preheat large sauté pan and add oil.
5. Gently sauté morsels, moving constantly and browning evenly (5- 7 minutes).
6. Finish cooking in 325° oven until internal temperature is 170° F.
7. Arrange on platter and drizzle Truffle Balsamic Reduction over sparingly.
8. Decorate with sprigs of fresh lemon balm.