Pork stuffing balls are delicious at Christmas (Image: Getty)
Classified as one of ‘s “absolute favourites, ” the – taken from her book of the same title – is so simple.
Requiring hardly any effort at all, these homemade stuffing balls are the perfect accompaniment to a meal.
Even better, any cooked stuffing balls can safely be frozen and reheated for another day.
If you decide to make these delicious bites on they’re best made while the cooked turkey meat is resting.
These extra side pieces, ready in as little as 25 minutes, make meals taste wonderful.
Don’t miss… [RECIPE]
Sausage stuffing balls are so simple to make (Image: Getty)
Sausage meat stuffing balls
Makes: 16
Ingredients
40g butter, plus extra for greasing
One large onion, finely chopped
700g pork sausage meat
150g fresh white breadcrumbs
One large unwaxed lemon, juice and finely grated zest
Three tbsp chopped fresh parsley
One tbsp chopped fresh sage
Salt and ground black pepper
One tbsp vegetable oil
Raw sausage meat balls can be baked in just 25 minutes (Image: Getty)
Method
Preparing the stuffing balls
Melt the butter in a saucepan over a medium heat, add the onion and fry gently for eight to 10 minutes, or until softened.
Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season with salt and black pepper.
Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
Cooking the stuffing balls
Preheat the oven to 200C (180C fan/gas six). Heat the oil in a large frying pan over a high heat.
Add the stuffing balls and fry for four to five minutes, turning once, until golden on both sides.
Return the fried stuffing balls to the baking tray. Bake the stuffing balls for 20 to 25 minutes, or until cooked through. Serve with roast turkey, chicken or ham.