Stuffing Balls

Feeding a crowd? These festive stuffing balls can be made up to two days in advance – just wrap in plastic and refrigerate.


1 tbs olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
2½ cups stale white breadcrumbs
⅓ cups dried cranberries, chopped
⅓ cup dried apricots, chopped
1 egg, lightly beaten
1 tbs chopped parsley
50g butter, melted


1.Preheat oven to 200°C. Heat oil in a non-stick frypan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Transfer to a bowl. Add breadcrumbs, cranberry, apricot, egg, parsley and butter. Season with salt and pepper. Mix well to combine.

2.Shape mixture into 16 balls. Place on a tray lined with baking paper. Bake for 15-20 minutes or until browned. Serve.

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