Maple-coated bacon stuffing balls

These sweet and salty maple-coated bacon stuffing balls make for a definitive canape. 

Fixings 

2 x 250g bundles Primo Rindless Middle Bacon 

1 tablespoon olive oil 

1 little onion, finely hacked 

1 red apple, cored, finely hacked (skin on) 

1 teaspoon finely ground lemon skin 

210g (3 containers) new wholegrain breadcrumbs 

2 tablespoons currants 

2 tablespoons pine nuts 

1 tablespoon hacked new oregano clears out 

2 eggs 

80ml (1/3 container) maple syrup 

Strategy 

Stage 1 

Preheat stove to 180C/160C fan-constrained. Line a preparing plate with non-stick heating paper. Cut the bacon rashers into 14 strips measuring around, 20cm x 4-5 cm. Finely slash the rest of the bacon. 

Stage 2 

Warmth oil in a vast non-stick griddle over medium warmth. Include onion and cook blending for 1 minute. Include apple and cook, blending for 3-4 minutes or until the point when the apple and onion is softly brilliant. Include hacked bacon and cook for 2-3 minutes. Expel from warm. 

Stage 3 

Mix in lemon skin, breadcrumbs, currants, pine nuts, oregano and eggs. Season with salt and pepper and blend well. Move blend into fourteen walnut-sized balls. Roll each ball in a portion of bacon. Secure with a toothpick and place on arranged plate. 

Stage 4 

Brush a large portion of the maple syrup over the bacon balls. Prepare for 15 minutes. Expel from stove and brush with outstanding maple syrup before preparing for a further 15 minutes. Coating again with syrup from the plate and heat for an additional 10 minutes or until sticky and brilliant. Serve.