Cheesy Sage and Onion Stuffing Balls
These moreish stuffing balls offer a cheesy twist on a classic side dish. They combine soft breadcrumbs with fried onion and leek, fresh sage, grated Parmesan and eggs, seasoned with nutmeg. After being shaped by hand, they are baked until golden and crisp, perfect alongside a Christmas feast or Sunday roast. The recipe yields 12 balls, serving four people, and takes about 65 minutes to prepare and cook.
Ingredients
- 2 tbsp olive oil plus extra for the baking tray and drizzling
- 1 large onion finely chopped
- 1 medium leek sliced
- 250g soft breadcrumbs
- 1/2 small bunch of sage leaves picked and finely chopped
- 50g parmesan finely grated, plus extra to serve
- 2 eggs lightly beaten
- grating of nutmeg
Method
- Warm the oil in a frying pan and cook the chopped onion for 10 mins until tender. Introduce the sliced leek and fry for a further 10 mins until softened. Transfer the cooked vegetables to a bowl and allow them to cool briefly.
- Preheat your oven to 180C/160C fan/gas 4. To the vegetable bowl, add the soft breadcrumbs, chopped sage, 50g of finely grated parmesan and the lightly beaten eggs. Mix everything together thoroughly with your hands. Season the mixture with salt, pepper and a grating of nutmeg. Split the mix into 12 equal parts, moisten your palms and roll each portion into a ball. Arrange the balls on a lightly oiled baking tray, drizzle with an extra 1 tbsp of oil and bake for 25-30 mins. Remember to turn them halfway through cooking until they are crisp and golden. Finish by grating a little extra cheese over the top before you serve them.
Nutrition (per serving)
Calories357 kcal
Fat17 g
Saturates4 g
Carbs34 g
Sugars6 g
Fibre4 g
Protein15 g
Sodium368 mg
Recipe details
Skill levelEasy
CategorySide dish
