Sage, leek & onion balls

Sage, leek & onion balls

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(12 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Makes 16 small balls, plus 250g extra to stuff a 5kg turkey
Too good to be kept for Christmas, why not make double of these stuffing balls and keep some in the freezer?

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal131
  • fat9g
  • saturates2g
  • carbs8g
  • sugars1g
  • fibre0g
  • protein6g
  • salt0.72g
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Ingredients

  • 4 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 leek, finely sliced into rings
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 celery sticks, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 450g pack good-quality pork sausage, meat squeezed out
  • 20g pack sage, leaves finely chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 140g white breadcrumb
  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 8 smoked dry-cured streaky bacon rashers, halved and stretched out a bit
  • sage sprig, to garnish (optional)
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

Method

  1. Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions, leek and celery for 15 mins with the pan covered. Put the sausagemeat into a bowl. Once the onion mix has cooled, tip onto the sausagemeat, add the sage, bread, egg and seasoning, then mix really well with your hands.

  2. Set aside 250g to stuff the turkey, then shape the rest into 16 balls, wrapping each with bacon. Sit these on a non-stick baking sheet, cover with foil, then bake for 15 mins. Uncover, then bake 30 mins more until the bacon is golden. Garnish with a sage sprig, if you like.

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Comments, questions and tips

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teresahall
25th Nov, 2010
5.05
These are lovely. I added some thyme, as we have some in the garden. Definately a recipe to make again and again
dianah
31st May, 2010
5.05
These were very tasty and simple to make. Didn't cook them quite as long as recipe said - maybe 5 mins or so less.
pinelli
20th Dec, 2009
5.05
THESE WENT DOWN A STORM AT OUR EARLY DECEMBER XMAS DINNER WHEN WE PUT THE CHRIMBO DECS UP. DIDN'T BOTHER TO WRAP THEM IN BACON THOUGH. PASSED ON RECIPE TO SEVERAL FRIENDS. DEAD EASY TO MAKE.

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