Easy Apricot and Pistachio Stuffing Balls

5 from 4 votes

Easy Apricot and Pistachio Stuffing Balls

Quick, easy and very moreish, these Apricot and Pistachio Stuffing Balls are the perfect accompaniment to roast chicken, roast duck and roast turkey. And the cute little ball shape guarantees everyone gets plenty of crispy bits!

Course Side Dish

Cuisine British

Prep Time 10

Cook Time 20

Total Time 30

Servings stuffing balls

Calories 80kcal

Author Eb Gargano

Ingredients

Olive oil for greasing (or similar – rapeseed oil, vegetable oil or sunflower oil will all be fine)
100 g fresh white breadcrumbs (see Note 1)
350 g pork sausage meat (see Note 2)
20 semi-dried apricots chopped finely (see Note 3)
100 g pistachio kernels chopped finely
10 g fresh parsley chopped finely
Salt and pepper to taste (go easy as the sausage meat will already be seasoned – you may find you don’t need any)

Metric - US Customary

Instructions

Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and lightly grease a large baking tray with a little oil.
Place all the ingredients for the stuffing balls in a large bowl and mix together with your hands. (You can do this with a wooden spoon but it’s much easier and gives a better result if you do this with your hands!)
Using your hands, take small amounts of the mixture and roll into balls – roughly the size of a golf ball. This amount of mixture should yield 30 stuffing balls.
Place the balls on the greased baking tray and put the tray into your preheated oven. Cook for 20-25 minutes or until the balls are nicely browned on the outside and cooked all the way through.
Serve with roast meats and all your favourite roast dinner sides!

Video

Notes

To make fresh white breadcrumbs, simply scrunch slices of white bread into balls and grate the balls of bread on the large side of a cheese grater.
If you can’t find pork sausage meat, simply squeeze the meat out of 350g pork sausages instead.
These stuffing balls are made with semi-dried apricots… the type of dried apricots which are soft and pleasant to eat straight out of the packet, not the fully dried ones which are rock hard! If you can’t find semi dried apricots, get the fully dried kind and rehydrate for 5-10 minutes in boiling water before using.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition