Mary Berry Stuffing Balls Recipe

This Mary Berry Stuffing Balls Recipe is a savory and festive recipe, which features succulent sausage meat and sweet grated apple. It’s the perfect roast dinner side dish, ready in about 50 minutes.

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Mary Berry Stuffing Balls Recipe Ingredients

• 3 slices hearty white sandwich bread, torn (or 2 cups panko breadcrumbs)
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 1 medium stalk celery, finely diced
• 1 small sweet-tart apple (like Pink Lady or Honeycrisp), cored and grated (unpeeled)
• 1 tablespoon finely chopped fresh sage leaves
• 1 teaspoon poultry seasoning (no-salt)
• 2 tablespoons low-sodium chicken or vegetable broth
• 1 pound uncooked breakfast sausage or British sausage meat (casings removed)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

How To Make Mary Berry Stuffing Balls Recipe

1. Prepare the crumbs: If using fresh bread, pulse the torn slices in a food processor for about 20 seconds until you have fine, coarse crumbs. Transfer them to a large mixing bowl. If using panko, simply pour them into the bowl.
2. Sauté the aromatics: Melt the butter in a medium skillet over medium heat. Add the finely diced onion, celery, grated apple, salt, and pepper. Cook, stirring occasionally, for about 5 minutes. You want the onions to soften and the liquid released from the apple to evaporate so the stuffing isn’t soggy.
3. Add herbs: Stir in the chopped fresh sage and the poultry seasoning. Cook for another 30 seconds until fragrant.
4. Hydrate the bread: Transfer the hot onion and apple mixture into the bowl with the breadcrumbs. Pour in the 2 tablespoons of broth. Stir well to combine. Crucial Step: Let this mixture sit at room temperature for about 20 minutes. This allows the breadcrumbs to hydrate and the mixture to cool down so it doesn’t melt the fat in the sausage later.
5. Mix and shape: Preheat your oven to 400ºF (200°C). Line a baking sheet with parchment paper. Add the raw sausage meat to the cooled breadcrumb mixture. Mix gently with your hands until just combined—do not overmix or the texture will become tough. Scoop out 2-tablespoon portions (aim for about 24 balls) and roll them between damp hands until smooth.
6. Roast: Arrange the balls on the prepared baking sheet, spacing them evenly apart. Roast for 25 to 30 minutes, or until they are browned all over and cooked through.

Recipe Tips

• The Apple: Leaving the peel on the apple adds color and texture. The apple provides essential moisture and a sweetness that cuts through the richness of the pork sausage.
• Don’t Overmix: When combining the meat with the breadcrumb mixture, stop as soon as it is incorporated. Overworking sausage meat breaks down the protein structure, resulting in a rubbery, dense meatball rather than a tender stuffing ball.
• Sausage Choice: If you can find “sausage meat” in a tube, that is easiest. If buying links, you must slice the casing and squeeze the meat out. Avoid lean turkey sausage for this recipe; the fat from pork sausage is needed to keep the breadcrumbs moist.
• Make Ahead: You can roll the balls a day in advance and keep them covered in the fridge. They can go straight from the fridge to the hot oven (add 2-3 minutes to the cooking time).

What To Serve With Mary Berry Stuffing Balls

These are a staple for holiday meals but work for any Sunday roast.

• Roast Turkey: The classic Christmas pairing.
• Onion Gravy: They are delicious smothered in gravy.
• Roast Pork: The apple in the stuffing complements pork loin perfectly.
• Cranberry Sauce: A tart dip for the savory balls.

How To Store Mary Berry Stuffing Balls Recipe

• Refrigerate: Store leftover cooked stuffing balls in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: Reheat in a 350°F oven for 10-15 minutes to crisp the outside up again. Microwaving makes them soft.
• Freeze: These freeze beautifully. You can freeze them raw (on a tray, then bagged) or cooked. If raw, bake from frozen for 35-40 minutes. If cooked, thaw and reheat.

Mary Berry Stuffing Balls Recipe Nutrition Facts

• Calories: 85
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 180mg
• Total Carbohydrates: 4g
• Dietary Fiber: 0g
• Sugar: 1g
• Protein: 3g

Nutrition information is estimated per stuffing ball.

FAQs

Try More Recipes:

• Mary Berry’s Spicy meatballs Recipe
• Mary Berry Almond Snowballs Recipe
• Mary Berry Ginger Flapjacks​ Recipe