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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.
INGREDIENTS
- 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
METHOD
- 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.