Gently fry the diced onion in the butter over a medium heat in a large frying pan. Cook for 3-4 minutes.

Add the chopped chestnuts and cranberries to the pan and fry for a further 3-4 minutes until the cranberries skins start to blister and the onions have softened.

In a large mixing bowl, add the sausagemeat, fresh breadcrumbs and chopped herbs.

Add the onion, cranberry and chestnut mix.

Mix well until it's well combined. Use your hands if you need to.

Shape the mixture into equally sized balls and place them onto a baking tray.

Place the stuffing balls in the fridge for at least 30 minutes.

Preheat the oven to 180℃.

Heat some oil in a large frying pan over a medium-high heat. Add the stuffing balls and fry for 2-3 minutes until they are golden all over.

Place the balls onto a baking tray and then into the oven for 18-20 minutes until they are cooked through. If they brown too quickly during cooking, cover them with tin foil.