A healthier take on the roast dinner classic. Pair this with your favourite meat and vegetables for a delicious lower-carb meal.
Recipe: Stuffing balls
Prep and cooking time: 45 mins
- 2 shallots, finely diced
- 4 large sage leave, finely sliced
- 1 large handful fresh parsley, finely diced
- 1 small lemon, zested and 1/2 juiced
- 500g sausage meat
- 80g cooked chestnuts, finely chopped
- 50g breadcrumbs
- 1 egg
- 1 tsp extra virgin olive oil
- 2 1/2 tbsp butter
Preheat the oven to 200°C/180°C fan.
In a large mixing bowl, mix the shallots, sage, parsley, lemon juice and zest, meat, chestnuts, breadcrumbs, egg, and season with salt and pepper.
Form the mixture into approx. 18 golf ball-sized balls and marinate in the fridge for at least 20 minutes.
Once the mixture has marinated, heat the oil and 1 tbsp butter in a large non-stick frying pan, over high heat.
Fry the balls for 4-5mins, or until golden on the outside.
Place the balls on a non-stick baking tray, or wait until the last 25 minutes of cooking your meat of choice and place in the same baking tray. Cook for 25 minutes in total.