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Middle Eastern style spiced stuffing balls

{Serves 4 | Preparation Time: 15 mins | Cooking Time: 20 mins}

Sweet, spiced and utterly magnificent. For some in my family these stuffing balls are the absolute highlight of a celebratory roast dinner. You can adapt with whichever dried fruits and herbs you have to hand, but using fresh rather than dried breadcrumbs is essential.


  • 75grams melted butter
  • 275grams white onion finely chopped
  • 6 finely sliced sage leaves
  • 1 tablespoon finely chopped parsley
  • 50grams dried cranberries
  • 50grams chopped pistachios
  • 50grams dried apricots
  • 125grams fresh breadcrumbs
  • 1 large beaten egg
  • ½ teaspoon Kashmiri chilli powder
  • 1 tablespoon vegetable oil
  • Salt to taste


  • Heat the oven to 200 degrees fan.
  • Melt the butter in a saucepan. Add the onion and sage and fry off till the onions are soft and translucent but have not yet started to caramelise.
  • Pour the onions into a mixing bowl and add the parsley, cranberries, pistachios, apricots, breadcrumbs, egg, chilli powder and season liberally with salt.
  • Mix everything well to form walnut sized balls. (If you have trouble forming them add a little more melted butter as the varying dryness of the breadcrumbs may affect the amount of moisture required.)
  • Place the stuffing balls on a sheet lined with greaseproof paper and brush each with a small amount of vegetable oil.
  • Bake for 20 minutes till crisp and golden brown.