android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Stuffing Balls

  • People

    Serves 15

  • Prep Time

    15 min.

  • Barbecue Time

    10 to 15 min.

People
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

Instructions

  • 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.
Ingredients
Instructions

What do you need?

Recommended Tools