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).
Using a 1 oz disher, portion and roll mixture into meatball shape.
Press flat in hand, add 1 cube Camembert and fold into ball.
Preheat large sauté pan and add oil.
Gently sauté morsels, moving constantly and browning evenly (5- 7 minutes).
Finish cooking in 325° oven until internal temperature is 170° F.
Arrange on platter and drizzle Truffle Balsamic Reduction over sparingly.
Decorate with sprigs of fresh lemon balm.
