Stuffing Balls
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
20
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Calories
82 kcal
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Course
Side Dish
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Cuisine
Australian, British
Stuffing Balls
Description
The recipe begins by transforming crustless white bread slices into fresh breadcrumbs, then mixing them with grated onion, chicken broth, dried sage, and spices such as salt, pepper, nutmeg, and cardamom. The seasoned breadcrumbs absorb the juices, softening before being combined with sausage meat. The mixture is lightly handled to preserve texture and then formed into uniform balls coated lightly with oil.
Baked at a high temperature, the stuffing balls cook through, developing a golden exterior and moist interior, balancing herbal and spiced notes with the savory sausage. These can be served alongside mains or as finger food during occasions requiring convenient bites.
The recipe allows flexibility: different types of onions or broth can be used, and the optional spices can be omitted if unavailable. Sausage meat can be sourced from prepackaged tubes or processed from sausage links. If a food processor is unavailable, bread can be finely chopped by hand to create breadcrumbs.
Ingredients
- 3 lices white bread
- 1 onion (see note 1)
- 2 tablespoons chicken broth (see note 2)
- 2 teaspoons sage dried
- ½ teaspoon salt
- ½ teaspoon black pepper
- pinch ground nutmeg (see note 3)
- pinch ground cardamom (see note 3)
- 1 lb sausage meat (see note 4)
- neutral oil
- cooking spray
Instructions
- Preheat the oven to 430ºF/220ºC.
- Remove the crusts from the bread and then turn the slices into fresh breadcrumbs using a food processor. (see note 5)3 slices white bread
- Peel the onion, then grate it over a large bowl to ensure any juice is collected. Add the fresh breadcrumbs, chicken broth, sage, salt, pepper, nutmeg, and cardamom (if using).1 onion2 tablespoons chicken broth2 teaspoons dried sage½ teaspoon salt½ teaspoon black pepperpinch ground nutmegpinch ground cardamom
- Stir together and let it sit for 5 minutes until the bread has absorbed all the liquid.
- Add the sausage meat to the bowl and use your hands or a fork to combine the mixture. Don't overwork the mixture; the less you do to it, the better.1 lb / 450 g sausage meat
- Oil a baking tray. neutral oil
- Use a 1-tablespoon measure to spoon out equal-sized portions of the meat and place them on a chopping board. Once you have used all the meat mixture, lightly oil your hands and roll the portions into balls, placing them on the prepared tray. You might need to re-oil your hands as you go.
- Spay the tops of the stuffing balls with spray oil and bake for 20 minutes until crispy and golden. oil spray
Notes
- Any brown, white, yellow, or red onion can be used based on availability or preference.
- Chicken broth can be substituted with vegetable or turkey broth to suit dietary needs.
- Only a small pinch of nutmeg and cardamom is needed; leave them out if unavailable without affecting the dish.
- Sausage meat is often sold in cylinders; alternatively, squeeze out meat from breakfast sausage links as a substitute.
- If no food processor is available, finely chop the bread by hand to make breadcrumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 16mg | 5% |
| Sodium | 127mg | 5% |
| Potassium | 70mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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