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Sage & Onion
Sausage Stuffing Balls

These light and delicious meatballs are traditionally a side dish for roast poultry. However, once you make them, they will become a regular with any dish.

An oval pan full of Stuffing Balls garnished with parsley by Simon Majumdar

Sage & Onion Sausage Stuffing Balls Recipe

(Serves About 6-8 Balls)


  • 1½ lb. Pork Sausage Meat

  • 1 Bunch Sage Leaves (Roughly Chopped)

  • ¼ Cup Fresh Italian Parsley (Roughly Chopped)

  • 1 White Onion (Roughly Chopped)

  • 6 oz. White Bread (Blended to Breadcrumbs)

  • 1 Tsp Kosher Salt

  • 1 Tsp Ground Black Pepper

  • 1 Large Egg


  1. Place the sausage meat, sage leaves, parsley, white onion, salt and pepper into a food processor.

  2. Process the contents on pulse, so they gently become combined.

  3. Remove the contents from processor and place in a bowl.

  4. Add the breadcrumbs and the egg, and with your hands gently massage until they are fully combined.

  5. Layer a baking tray with foil and then using the palms of your hands create balls of the mixture, slightly larger than a golf ball.

  6. Place on the foil layered tray.

  7. Put the tray into the fridge for 20 minutes before you begin to cook. This will help firm the shape of the balls.

  8. When ready to cook, bring the balls from the fridge about 10 minutes beforehand.

  9. Cook in a 350 degrees Fahrenheit for 40 minutes, turning once so each side of the balls develops a slight crunch to the exterior.

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