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Stuffing balls

Megan Widdows
Written by

Megan Widdows

Reviewed by dietitian

Fiona Moncrieff

1 min read
Last updated July 2024

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


  • 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


    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.

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