Nutty Stuffing Balls


Preparation time: 25 minutes

Cooking time: 35 minutes

These tasty sausage meat, mushroom and herb stuffing balls are rolled in finely chopped almonds and mixed seeds, then frozen so that they’re ready to cook when you want them.


  • 1 small onion, roughly chopped
  • 200g mushrooms, roughly chopped
  • 20g butter
  • ¼ tsp ground allspice
  • 1 tsp mixed dried herbs
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 50g fresh breadcrumbs
  • 450g sausage meat
  • Salt and freshly ground black pepper
  • 60g chopped almonds
  • 60g mixed seeds



  1. Put the onion and mushrooms into a blender and chop finely. Heat the butter in a frying pan, add the mushroom mixture and cook over a low heat for 6-8 minutes, adding the allspice and mixed dried herbs after 5 minutes. Cool.
  2. Mix the rosemary, thyme and breadcrumbs into the sausage meat with the cooled mushroom mixture. Season well with salt and pepper. Shape into 20 balls with damp hands.
  3. Mix together the almonds and mixed seeds in a bowl. Roll the balls in this mixture and transfer to a freezer box. Freeze for up to 2 months.
  4. Thaw the stuffing balls overnight. To cook, pour a tablespoon of vegetable oil into a roasting tin and add the stuffing balls, then roast in the oven preheated to 200°C/Gas 6 for 30-35 minutes.

Tip: You could prepare these on Christmas Eve if your freezer is tight on space.