By skim Posted May 24, 2015 In Ground Pork, Recipes Normandy Camembert Pork Morsels2015-05-242019-04-16https://www.johnstons.ca/wp-content/uploads/2018/02/header-with-badge90.pngJohnston'shttps://www.johnstons.ca/wp-content/uploads/2018/02/header-with-badge90.png200px200px 0 Normandy Camembert Pork Morsels Print Recipe Servings 3-4 dozen Servings 3-4 dozen Normandy Camembert Pork Morsels Print Recipe Servings 3-4 dozen Servings 3-4 dozen Ingredients 3 lbs Johnston's Ground Pork 1 egg lightly beaten 2 cups onion finely chopped 1 1/2 tsp fresh lemon balm chopped 1 cup fine dried breadcrumbs 1/2 cup cranberry sauce good quality 1/4 cup grape jelly 4 garlic cloves minced 3 tbsp vegetable oil 1 lb camembert cheese 1/4 x 1/4 diced good quality truffle balsamic reduction Servings: dozen Instructions 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. Share this Recipe Leave a Comment Cancel reply Save my name, email, and website in this browser for the next time I comment.