Mary Berry’s Sage and Onion Stuffing Balls are made with butter, onion, pork sausage meat, fresh white breadcrumbs, lemon juice and rind, parsley, sage, oil, salt, and freshly ground black pepper. This delicious Sage and Onion Stuffing Balls recipe creates a hearty side dish that takes about 40 minutes to prepare and can serve up to 12 people.
This Sage And Onion Stuffing Balls Recipe Is From Absolute Favourites by Mary Berry
Mary Berry Sage And Onion Stuffing Balls Ingredients
- 40g (1½oz) butter | 3 tbsp butter
- 1 large onion, chopped
- 750g (1¾lb) pork sausage meat | 1½ lbs pork sausage meat
- 150g (5oz) fresh white breadcrumbs | 1½ cups fresh white breadcrumbs
- Juice and finely grated rind of 1 large lemon
- 3 tbsp chopped parsley
- 1 tbsp chopped sage
- 1 tbsp oil | 1 tbsp oil
- Salt and freshly ground black pepper
How To Make Mary Berry Sage And Onion Stuffing Balls
- Preheat the Oven: Preheat your oven to 200°C/180°C fan/Gas 6 | 400°F.
- Cook the Onion: Melt the butter in a saucepan. Add the chopped onion and cook gently for about 10 minutes, or until the onion is soft.
- Prepare the Mixture: In a large bowl, combine the cooked onion with the sausage meat, fresh breadcrumbs, lemon juice and rind, parsley, and sage. Season with salt and pepper and mix well.
- Shape the Stuffing Balls: Shape the mixture into 12 even-sized balls.
- Brown the Stuffing Balls: Heat the oil in a large frying pan over high heat. Add the stuffing balls and brown them for 4–5 minutes, turning occasionally, until golden brown.
- Bake: Transfer the browned stuffing balls to a baking tray. Alternatively, place them in the roasting tin next to a roast chicken or turkey. Bake for 20 minutes, or until cooked through.
Recipe Tips
- Use Fresh Breadcrumbs: Fresh breadcrumbs work better than dried. If you only have dried, lightly toast some bread and then pulse it in a food processor.
- Don’t Overmix: Mix the ingredients until just combined. Overmixing can make the stuffing balls dense.
- Adjust the Seasoning: Taste the mixture before shaping it. Add more salt and pepper if needed to make sure the flavor is right.
- Brown Evenly: Brown the stuffing balls evenly by turning them often in the frying pan to get a consistent golden color.
- Check for Doneness: Cut a stuffing ball to make sure it’s fully cooked and not pink inside. If needed, bake them a little longer.
What To Serve With Sage And Onion Stuffing Balls?
This delicious Sage and Onion Stuffing Balls pairs well with roast chicken, turkey, mashed potatoes, or gravy. It can also be served alongside steamed vegetables, cranberry sauce, stuffing, or a fresh salad for a tasty dinner.
How To Store Leftovers Sage And Onion Stuffing Balls?
- Refrigerate: Cool leftovers sage and onion stuffing balls to room temperature. Place them in an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, freeze leftovers sage and onion stuffing balls on a baking sheet until solid. Then, transfer them to an airtight container or freezer bag and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Sage And Onion Stuffing Balls?
- In The Oven: Preheat your oven to 180°C/160°C fan/Gas 4 | 350°F. Heat leftovers sage and onion stuffing balls on a baking tray for about 10 minutes, or until warmed through.
- In The Microwave: Heat leftovers sage and onion stuffing balls on a microwave-safe plate covered with a lid or wrap for 1-2 minutes on high, checking to ensure they heat evenly.
- In The Air Fryer: Set the air fryer to 180°C/350°F. Heat leftovers sage and onion stuffing balls for 5-6 minutes, shaking the basket halfway through.
Mary Berry Sage And Onion Stuffing Balls Nutrition Facts
Serving Size: 1 stuffing ball
- Calories: 220
- Total Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 400mg
- Potassium: 250mg
- Total Carbohydrate: 12g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 8g
More Mary Berry Recipe:
- Mary Berry Potato Wedges
- Mary Berry Eggs and Broccoli Royale
- Mary Berry Roast Potatoes
- Mary Berry Potato Cakes
- Mary Berry French Buttered Potatoes
Mary Berry Sage And Onion Stuffing Balls
Description
Mary Berry’s Sage and Onion Stuffing Balls are made with butter, onion, pork sausage meat, fresh white breadcrumbs, lemon juice and rind, parsley, sage, oil, salt, and freshly ground black pepper. This delicious Sage and Onion Stuffing Balls recipe creates a hearty side dish that takes about 40 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C/180°C fan/Gas 6 | 400°F.
- Cook the Onion: Melt the butter in a saucepan. Add the chopped onion and cook gently for about 10 minutes, or until the onion is soft.
- Prepare the Mixture: In a large bowl, combine the cooked onion with the sausage meat, fresh breadcrumbs, lemon juice and rind, parsley, and sage. Season with salt and pepper and mix well.
- Shape the Stuffing Balls: Shape the mixture into 12 even-sized balls.
- Brown the Stuffing Balls: Heat the oil in a large frying pan over high heat. Add the stuffing balls and brown them for 4–5 minutes, turning occasionally, until golden brown.
- Bake: Transfer the browned stuffing balls to a baking tray. Alternatively, place them in the roasting tin next to a roast chicken or turkey. Bake for 20 minutes, or until cooked through.
Notes
- Use Fresh Breadcrumbs: Fresh breadcrumbs work better than dried. If you only have dried, lightly toast some bread and then pulse it in a food processor.
- Don’t Overmix: Mix the ingredients until just combined. Overmixing can make the stuffing balls dense.
- Adjust the Seasoning: Taste the mixture before shaping it. Add more salt and pepper if needed to make sure the flavor is right.
- Brown Evenly: Brown the stuffing balls evenly by turning them often in the frying pan to get a consistent golden color.
- Check for Doneness: Cut a stuffing ball to make sure it’s fully cooked and not pink inside. If needed, bake them a little longer.
Mary Berry Sage And Onion Stuffing Balls