Preheat the oven to gas 6, 200°C, fan 180°C. Gently fry the onion in the oil for 5 mins, add the fennel then cook for 3 mins more until softened. Cool for 5 mins. Put the other ingredients, except the pancetta, in a large bowl and season well. Add the onion then mix well with your hands.
Set aside 250g (8oz) stuffing for the turkey. With dampened hands, shape the rest into 16 balls, wrap each with a strip of pancetta. Put onto a greased baking tray and roast for 25 mins until golden and cooked through.
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