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Stuffing Balls

  • People

    Serves 15

  • Prep Time

    15 min.

  • Barbecue Time

    10 to 15 min.

Serves 15
Prep Time
15 min.
Barbecue Time
10 to 15 min.

the Ingredients

Stuffing Balls
  • 1 tablespoon butter, plus extra for greasing the drip pan
  • 1 brown onion, finely diced
  • 2 pork sausages, skins removed
  • 4 slices stale bread, blended into bread crumbs
  • 2 rashers bacon, finely diced
  • 1 egg, lightly beaten
  • 2 tablespoons cranberries, roughly chopped
  • 2 tablespoons pistachios, roughly chopped
  • 5 fresh sage leaves, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste


  • 01 In a saucepan on the side burner or stove top over low heat, melt the butter. Add the onion and fry for a few minutes until golden and just beginning to soften. Remove the saucepan from the heat, and set aside to cool.
  • 02 Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
  • 03 Once the onion is cooled, mix with the remaining ingredients. Using heaped tablespoons worth of mixture, roll into balls.
  • 04 Put the stuffing balls into a drip pan that has been lightly greased with butter. Roast the stuffing balls over indirect medium heat, with the lid closed, for 10 to 15 minutes, or until cooked through.

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