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Pine nut, apple and sage stuffing balls recipe

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These pine nut, apple and sage stuffing balls are gluten-free, dairy-free and mouth-wateringly moreish – the perfect addition to your Christmas lunch or Sunday roast. See method

Serves 6 (makes 24)
15 mins to prepare and 1 hr to cook
119 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

3 tbsp olive oil
3 onions, finely chopped
2 celery sticks, finely chopped
1 small Cox or Gala apple, peeled, cored and finely chopped
2 garlic cloves, crushed
500g gluten-free pork sausages, skinned and cut into small pieces
150g gluten-free breadcrumbs
50g pine nuts
1 egg, beaten
24 smoked streaky bacon rashers (optional)
10g rosemary, leaves removed and finely chopped, plus extra to serve
15g sage, leaves removed and finely chopped, plus extra to serve

Each serving contains

Energy
495kj
119kcal 6%
Fat
8g 12%
Saturates
3g 13%
Sugars
2g 2%
Salt
0.4g 6%

of the reference intake
Carbohydrate 7.1g Protein 3.8g Fibre 0.8g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a frying pan over a medium heat. Add the onions, celery and apple and sweat down for 10 mins, or until the onion is translucent. Add the garlic and fry for another 2 mins. Remove and set aside to cool.
Put the remaining ingredients, except the bacon, in a large bowl. Add in the onion mixture and season well. Combine the ingredients with your hands until thoroughly mixed. To test the seasoning, fry 1 tsp of the mixture for a few mins until cooked through and taste. Adjust if necessary.
Divide the mixture into 24 pieces and shape into balls. If using the bacon, wrap a rasher around each ball.
Place the balls on a baking tray lined with foil, cover with more foil and bake for 25 mins. Remove the foil cover and bake for another 20-25 mins, until crisp and golden.
Transfer to a platter and serve garnished with the rosemary and sage.

Tip: If you can't find gluten-free breadcrumbs, simply blitz some gluten-free bread.

See more Christmas side dish recipes