Easy Sage and Onion Stuffing Balls
User Reviews
5
Easy Sage and Onion Stuffing Balls
Description
The recipe begins by cooking diced onion slowly in olive oil until soft but not browned, preserving sweetness without bitterness. White breadcrumbs formed by grating fresh bread provide texture and a tender crumb. Adding dried sage and mixed herbs imparts earthy and aromatic notes, while seasoning with salt and pepper balances the flavors.
Binding the mixture with beaten egg allows shaping into balls that hold their form during baking. Baking at 200°C for 30 minutes yields a golden crust that contrasts with a moist, tender interior infused with herby onion flavor.
These stuffing balls can be served warm as a side dish with meats, poultry, or vegetables. They can be frozen for future use, and baking temperature may be adjusted with some extension of cooking time. Making white breadcrumbs from fresh white loaf bread ensures softness for the stuffing base.
Ingredients
- 1 red onion finely diced, or white onion, large or two smaller ones
- 1 tablespoon olive oil
- 200 g White breadcrumbs (see note)
- 2 teaspoons sage dried
- 2 teaspoons mixed herbs dried
- salt
- black pepper
- 1 egg beaten together with a fork
Instructions
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a tin big enough to hold all the stuffing balls – I usually use a small roasting tin.
- Drizzle a tablespoon of olive oil into a saucepan. Add the diced onion and put the lid on. Cook over a low heat for about 5 minutes, stirring occasionally, until the onion is soft but not brown.
- Meanwhile grate the bread for the breadcrumbs and place in a large bowl. (see note)
- When the onions are ready, tip into the bread crumbs. Add the herbs, salt and pepper and stir thoroughly.
- Allow the mixture to cool slightly and then add the beaten egg and stir together. Divide the mixture into 12 and shape into balls. Place in your greased tin and cook for 30 minutes or until they are golden brown and cooked through.
Notes
- To make white breadcrumbs, grate thick slices of ordinary white bread using the large holes of a grater.
- The stuffing balls can be cooked at 180°C but will require about 40 minutes for proper doneness.
- This recipe is suitable for freezing cooked stuffing balls for later use.
- Nutrition values provided are approximate and intended for general guidance only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12balls
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 13mg | 4% |
| Sodium | 92mg | 4% |
| Potassium | 48mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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