Stuffing Balls
Sage and onion stuffing mixed with sausage meat, rolled into balls and baked until golden and crisp.
Photograph credit: Stuffing balls yum by Candice Juniper · CC BY 2.0 · Flickr
The Method for Stuffing Balls
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Heat the oven to 200°C / 390°F. Soften the onion in the butter with the sage for 8 minutes and cool.
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Mix the cooled onion with the breadcrumbs, sausage meat, egg, salt and pepper, kneading until it holds together.
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Roll with wet hands into twelve balls and set on a lined tray. Brush with the oil.
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Bake for 25 minutes, turning once, until deep golden.
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What Can Go Wrong
- Cool the onion first.
- Wet your hands for rolling.
- If your oven runs hot, check at 20 minutes.
- Make them ahead and reheat.
About This Recipe
Cook the onion first. That is the most useful instruction, because raw onion in a stuffing ball stays crunchy and sharp, and the flavour of a properly softened one is sweet and mellow.
Soften the onion in the butter for 8 minutes with the sage until it is translucent, and let it cool. Warm stuffing mixture is hard to shape and starts to melt the fat in the sausage meat. Mix the cooled onion with the breadcrumbs, sausage meat, egg and seasoning, kneading it with your hands until it holds together. Wet your hands before rolling. The mixture sticks to dry palms.
Roll into twelve balls about the size of a golf ball and set them on a tray. Brush with a little oil and bake at 200°C / 390°F for 25 minutes, turning once, until deep golden and crisp on the outside. If your oven runs hot, check at 20 minutes.
Serve with the roast, or make ahead and reheat.
On the Table Alongside
Roast turkey · Roast chicken · Gravy · Cranberry sauce
Keeping Stuffing Balls
Keeps in the fridge for 3 days. Reheat in a hot oven to crisp.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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