Sage and Onion Stuffing Balls Recipe: Easy Holiday Side Dish

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Sage and onion stuffing balls are a tasty addition to any roast dinner. You can make these savory bites with just a few simple ingredients: breadcrumbs, onion, sage, butter, and egg. They’re easy to prepare and can be cooked alongside your main dish.

These stuffing balls are versatile too. You can add extras like sausage meat for extra flavor, or keep them vegetarian-friendly. They’re perfect for holidays or Sunday dinners, and leftovers make great sandwich fillings.

Sage And Onion Stuffing Balls Recipe

Ready to make some tasty stuffing balls? Let’s get started! Here’s what you’ll need:

• 2 onions, diced
• 2 tablespoons olive oil
• 200g breadcrumbs
• 2 tablespoons dried sage
• 1 egg, beaten
• Salt and pepper to taste

First, heat your oven to 200°C (180°C fan). While it’s warming up, cook the diced onions in olive oil over low heat for about 5 minutes. You want them soft but not brown.

Next, mix the cooked onions with breadcrumbs and sage in a bowl. Add salt and pepper to your liking. Pour in just enough beaten egg to bind everything together.

Now for the fun part – shaping the balls! With damp hands, roll the mixture into 12 even-sized balls. Place them on a greased baking tray.

Pop the tray in the oven and bake for 20-25 minutes. You’ll know they’re done when they turn a lovely golden color.

And there you have it! Your homemade sage and onion stuffing balls are ready to serve. They’re perfect with roast dinners or as a tasty side dish.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make sage and onion stuffing balls:

• 1 onion, finely diced
• 2 tablespoons butter or olive oil
• 2 cups dried bread cubes
• 2 teaspoons dried sage
• 1/2 cup chicken broth
• Salt and pepper to taste

Can’t find some ingredients? Try these swaps:

• Use dried thyme instead of sage for a different flavor. • Swap vegetable broth for chicken broth to make it vegetarian. • Replace bread cubes with crushed crackers or corn bread crumbs.

For extra flavor, you can add:

• 1 beaten egg (helps bind ingredients)
• 1/4 cup chopped fresh parsley
• 1 minced garlic clove

Don’t have fresh onions? Use 1 tablespoon of onion powder as a quick substitute.

Remember to adjust liquid if using drier bread. Add more broth if the mixture seems too dry, or more bread if it’s too wet.

Instructions

Preheat your oven to 180°C (350°F). Grab a mixing bowl and add 200g of breadcrumbs. Finely chop an onion and 8-10 fresh sage leaves.

Melt 50g of butter in a pan. Add the chopped onion and cook until soft. Mix the cooked onion and chopped sage into the breadcrumbs.

Crack an egg into the bowl. Use your hands to mix everything together until it forms a sticky dough. Season with salt and pepper to taste.

Shape the mixture into small balls, about the size of a golf ball. Place them on a greased baking tray, leaving space between each one.

Drizzle a little oil over the stuffing balls. Pop them in the oven for 20-25 minutes. They’re done when golden brown and crispy on the outside.

Let the stuffing balls cool for a few minutes before serving. They go great with roast dinners or as a tasty snack on their own.

Tip: If you prefer, you can air fry these stuffing balls. Cook them at 180°C for 8-10 minutes, shaking the basket halfway through.

Tips, Tricks & Storing

Make your stuffing balls ahead of time to save stress on cooking day. Shape them and store in the fridge for up to 24 hours before baking.

For extra crispy outsides, brush the balls with melted butter before putting them in the oven. This gives them a nice golden color too.

Don’t overmix the ingredients. Gently combine them to keep the stuffing light and fluffy.

Use fresh herbs when possible for the best flavor. If using dried herbs, use about 1/3 the amount called for in recipes.

Leftover stuffing balls keep well in the fridge for 3-4 days. Store them in an airtight container.

To reheat, pop them in the oven at 350°F (175°C) for 10-15 minutes until warmed through. You can also microwave them, but they won’t be as crispy.

Freeze cooked stuffing balls for up to 3 months. Thaw in the fridge overnight before reheating.

Try adding chopped nuts or dried fruit for extra texture and flavor. Pecans or cranberries work great!

Use a cookie scoop to make uniform-sized balls quickly and easily.