Second Nature logo

US

Pork

Stuffing balls

Megan Widdows
Written by

Megan Widdows

Reviewed by dietitian

Fiona Moncrieff

1 min read
Last updated December 2024
Share
FacebookTwitter
title

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

Serves: 6

Ingredients

  • 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
  • egg
  • 1 tsp extra virgin olive oil
  • 2 1/2 tbsp butter

Method

    1. Preheat the oven to 200°C/180°C fan.

    2. In a large mixing bowl, mix the shallots, sage, parsley, lemon juice and zest, meat, chestnuts, breadcrumbs, egg, and season with salt and pepper.

    3. Form the mixture into approx. 18 golf ball-sized balls and marinate in the fridge for at least 20 minutes.

    4. Once the mixture has marinated, heat the oil and 1 tbsp butter in a large non-stick frying pan, over high heat.

    5. Fry the balls for 4-5mins, or until golden on the outside.

    6. 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.

Meal Plan

Download our free, indulgent 7-day meal plan

It includes expert advice from our team of registered dietitians to make losing weight feel easier. Subscribe to our newsletter to get access today.

I've read and agreed to the Terms of Service & Privacy Policy.

You might also like

Make losing weight feel Second Nature

The first step on your Second Nature journey is to take our health quiz.

Hand holding phone

Write a response

As seen on

The GuardianThe TimesChannel 4The Sunday Telegraph
Evening Standard
Metro