Stuffing Balls

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


  • 1 brown onion, diced finely
  • 1 tablespoon 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 tablespoons pistachios, roughly chopped
  • 2 tablespoons 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

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Step 5

Once the onion is cooled, mix with the remaining ingredients.  Using heaped tablespoons worth of mixture, roll into balls.

Step 6

Put the stuffing balls into a drip pan that has been lightly greased with butter.

Step 7

Roast the stuffing balls over indirect medium heat for 10 to 15 minutes, or until cooked through.