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–+ servings

Easy Sage and Onion Stuffing Balls

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These sage and onion stuffing balls are crisp on the outside, soft in the middle, and full of classic holiday flavor. Baked separately for extra crunch and convenience, they're perfect alongside roast poultry or as a vegetarian side. Make ahead, bake fresh, and enjoy leftovers cold or reheated.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 balls
Course: Side Dish
Cuisine: British
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large red or white onion or two smaller ones, finely diced
  • 1 tablespoon olive oil
  • 200 g white breadcrumbs see note
  • 2 teaspoons dried sage
  • 2 teaspoons dried mixed herbs
  • salt and pepper to taste
  • 1 egg beaten together with a fork

Equipment

  • Saucepan with lid
  • Roasting tin or baking dish
  • Large mixing bowl
  • Cheese grater
  • Fork
  • Spoon

Method
 

  1. Set your oven to 200°C (180°C fan) / 400°F / gas mark 6. Lightly grease a small roasting tin or baking dish that will fit all 12 stuffing balls.
  2. Pour the olive oil into a saucepan and add the finely diced onion. Cover with a lid and cook on low heat, stirring now and then, for about 5 minutes until the onion is fully softened but not browned.
  3. Meanwhile, make the breadcrumbs by grating fresh bread (see note) and place the crumbs in a large mixing bowl.
  4. Tip the cooked onion into the bowl with the breadcrumbs. Sprinkle in the dried sage, dried mixed herbs, and add salt and pepper. Mix everything together well.
  5. Let the mixture cool for a few minutes. Add the beaten egg, then stir thoroughly until well combined.
  6. Divide the mixture into 12 roughly equal portions. Shape each into a ball with your hands and arrange them in the greased tin.
  7. Bake for 30 minutes until the stuffing balls are crisp and golden on the outside and cooked through. Serve warm.

Nutrition

Calories: 85kcal

Notes

For the best texture, grate day-old white bread using the large holes of a cheese grater. Store-bought plain white breadcrumbs can be used in a pinch, though the result may be slightly firmer. Shape the balls the night before and refrigerate until ready to bake, adding a couple extra minutes to the baking time if starting cold. Leftover stuffing balls keep well in the refrigerator for up to three days and reheat well in a hot oven to regain their crisp coating. They are also delicious served cold as a snack or sandwich filling. The recipe is vegetarian-friendly and makes an easy, crowd-pleasing side for roast dinners or special occasions.

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