Sage and Onion Stuffing Balls

5 from 3 votes

Sage and Onion Stuffing Balls, a delicious vegetarian side dish for your Thanksgiving or festive dinner. Or even a good old Sunday roast. The classic combination of sage and onions might be simple, but heavenly tasty. The stuffing balls can be made from scratch in about 30 minutes. Golden, nice and crispy on the outside, but moist on the inside, this is the best stuffing for any roast.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: International

Servings: balls

Calories: 92kcal

Author: Daniela Apostol

Ingredients

200 g breadcrumbs (4-5 bread slices)
1 large onion
1 egg
4 fresh sage leaves
⅛ teaspoon ground black pepper
¼ teaspoon sea salt
2 tablespoon butter
vegetable oil to drizzle on the roasting tray
cooking oil spray for the stuffing balls

Metric - US Customary

Instructions

Cut the bread slices into chunks, and add them to a food processor to blitz until you get breadcrumbs - alternatively you can used store-bought breadcrumbs.
Add the breadcrumbs to a bowl together with the egg, sage leaves chopped finely, and ground pepper.
Chop the onion finely.
In a pan, melt the butter, add the onion and salt, and fry gently on a low to medium heat until the onions are soft, but not brown.
Leave to cool, then add them to the rest of the ingredients.
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
With wet hands, shape 12 balls out of the stuffing mixture.
Drizzle 1- tablespoons of oil over the roasting tray, arrange the stuffing balls, then spray generously with cooking oil spray.
Bake for 20-25 minutes until golden.

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.

Nutrition