Sage and Onion Stuffing Balls

Ingredients

• dried breadcrumbs — 200g
• salted butter — 50g
• white onion, finely diced — 150g
• fresh sage, finely chopped — 15g
• free range egg — 1 large
• vegetable stock — 120ml

Method

1. 1

   Preheat your oven to 200C (180C fan). Line a baking tray with parchment paper.

2. 2

   Melt the butter in a frying pan over medium heat and sauté the diced onion until softened and translucent, about 5-7 minutes.

3. 3

   In a large mixing bowl, combine the breadcrumbs, chopped fresh sage, and the cooked onion mixture.

4. 4

   Whisk the egg and vegetable stock together, then pour over the breadcrumb mixture and stir until well combined.

5. 5

   Leave the mixture to rest for 5 minutes to allow the breadcrumbs to absorb the liquid.

6. 6

   Roll the mixture into 12 equal-sized balls and place them on the prepared baking tray.

7. 7

   Bake for 15-18 minutes until golden brown and crispy on the outside.