Classic filling (for chicken)

Preheat the oven to 190 ºC. Grind the onion in a food processor. Add the onion to the pork. Tear the old bread into pieces and grind in the food processor to make bread crumbs. (You can also dry fresh bread in the oven at a low setting and use it.) Transfer to a large bowl.

Put the meat-onion mixture in the bowl of the food processor and add the sage, the bacon or the bacon, the white pepper and a little salt. Add some nutmeg and the yellow grater of a 1/4 lemon. Hold the orange or mandarin above the bowl and take the grater 2 or 3 times over the orange peel. Grind everything until the mixture is partly finely ground and partly contains pieces. This takes less than 1 min. Put it in the breadcrumb in the bowl. Work everything together with your hands. If you want to check if there is enough salt and pepper in the mixture, fry a little bit to taste it and if necessary, further flavor.

Use less than 1/4 of the filling for the chicken and roll the rest up to 14 balls the size of a golf ball. Place the balls in a greased oven dish. Put the baking dish about 40 minutes before the chicken is cooked in the oven and bake for approx. 30-40 minutes, or until the balls are bubbling and crunchy.