Prep Time: 15 mins | Cook Time: 30 mins | Chilling Time: 10 mins | Total Time: 45 mins | Servings: 16 balls (roughly)
Juicy, soft, and incredibly delicious sausage stuffing balls made with sausage, apple, garlic, and herbs. Bite-sized stuffing balls that you can easily and quickly throw together any time!
Ingredients
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1 tbsp olive oil, for frying
2 cloves Garlic, minced
14.8 ounces/ 420grams (around 6 sausages) Sausages, high quality removed from their casings
2 tbsp Fresh Breadcrumbs
1 small (or half large) Red/Purple Onion
1 small Sweet Apple
1 tbsp Fresh Rosemary, finely chopped
1 tsp fennel seeds
1 tsp dried oregano
Salt and pepper to season
How to make Sausage Stuffing Balls
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Using a box grater or shredding attachment on a food processor, grate the apple and onion.
Step 3: In a large mixing bowl, place all the ingredients except for the olive oil. Mix everything with your hands until completely combined.
Step 4: Form into meatballs the sausage stuffing mixture with your hands. Chill in the fridge for about 10 minutes.
Step 5: In a pan, brown the stuffing balls in 1 tbsp olive oil. Transfer the balls on a baking tray and tent with tin foil. Place in the preheated oven and bake for about 25 to 30 minutes or until juicy and cooked through.
Tips For Making Sausage Stuffing Balls:
For the perfect sausage stuffing balls, make sure to use only high-quality sausages. I suggest sticking to 97%+ pork meat with coarsely ground meat.
For this recipe, use sweet apple instead of sour or tart variety.
For juicy stuffing balls, use fresh homemade breadcrumbs. You can use stale ciabatta to make breadcrumbs or any crusty bread. Skip dry store-bought breadcrumbs.
Feel free to make these stuffing balls ahead and simply keep them in the freezer.
Variations:
You can add different herbs, spices, or flavouring. Some ideas are:
Use a small pear instead of an apple.
Try using fresh thyme, basil, sage, or parsley.
For extra sweetness, add dried cranberries.
For some heat, add chilli flakes/red pepper flakes.
In place of onion, you can use shallot instead.
Nutrition Facts:
Calories: 97kcal | Carbohydrates: 2g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 176mg | Potassium: 77mg | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.4mg
Ingredients
- 1 tbsp olive oil, for frying
- 2 cloves Garlic, minced
- 14.8 ounces/ 420grams (around 6 sausages) Sausages, high quality removed from their casings
- 2 tbsp Fresh Breadcrumbs
- 1 small (or half large) Red/Purple Onion
- 1 small Sweet Apple
- 1 tbsp Fresh Rosemary, finely chopped
- 1 tsp fennel seeds
- 1 tsp dried oregano
- Salt and pepper to season
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Using a box grater or shredding attachment on a food processor, grate the apple and onion.
Step 3: In a large mixing bowl, place all the ingredients except for the olive oil. Mix everything with your hands until completely combined.
Step 4: Form into meatballs the sausage stuffing mixture with your hands. Chill in the fridge for about 10 minutes.
Step 5: In a pan, brown the stuffing balls in 1 tbsp olive oil. Transfer the balls on a baking tray and tent with tin foil. Place in the preheated oven and bake for about 25 to 30 minutes or until juicy and cooked through.
Tips For Making Sausage Stuffing Balls:
For the perfect sausage stuffing balls, make sure to use only high-quality sausages. I suggest sticking to 97%+ pork meat with coarsely ground meat.
For this recipe, use sweet apple instead of sour or tart variety.
For juicy stuffing balls, use fresh homemade breadcrumbs. You can use stale ciabatta to make breadcrumbs or any crusty bread. Skip dry store-bought breadcrumbs.
Feel free to make these stuffing balls ahead and simply keep them in the freezer.
Variations:
You can add different herbs, spices, or flavouring. Some ideas are:
Use a small pear instead of an apple.
Try using fresh thyme, basil, sage, or parsley.
For extra sweetness, add dried cranberries.
For some heat, add chilli flakes/red pepper flakes.
In place of onion, you can use shallot instead.
