Stuffing Balls

  • Prep Time
    15 mins
  • Cook Time
    20 mins
  • Difficulty
  • Servings
    15 balls
  • Ideal
    • charcoal
    • gas
    • Q


  • 1 brown onion, diced finely
  • 1 tbsp butter, plus extra for greasing
  • 2 pork sausages, skins removed
  • 4 slices of stale bread, blended into bread crumbs
  • 2 rashers of bacon, diced finely
  • 5 sage leaves, chopped finely
  • 2 tbsp pistachios, roughly chopped
  • 2 tbsp cranberries, roughly chopped
  • 1 egg, lightly beaten
  • Salt and pepper


Step 1
In a saucepan, on the side burner (or stove top) over a low heat, melt the butter.

Step 2
Once the butter has melted add the onion. Fry for a few minutes or until golden and just beginning to soften.

Step 3
Once the onion is cooked, remove it from the heat, and set aside to cool.

Step 4
Preheat the barbecue for indirect cooking.

Step 5
Once the onion is cooled, mix with the remaining ingredients.

Step 6
To make the stuffing balls roll heaped tablespoons worth of mixture into balls.

Step 7
Put the stuffing balls into a drip tray that has been lightly greased with butter.

Step 8
Once the barbecue is preheated turn the outside burners to medium and the centre burner off.

Step 9
Bake indirectly for 10 to 15 minutes, or until cooked through.