The perfect accompaniment to a roast chicken dinner. Stuffing balls that are crisp and crunchy on the outside but still moist and tasty on the inside. Easy to make ahead of time and cook for the final 30 minutes of your roast.
Ingredients
Use the check-boxes below and mark the ingredients as you go
Directions
1. Drizzle the oil in a frypan and cook the onion on a lowish heat until soft taking care not to burn.
2. Make the bread into breadcrumbs by either grating with a course grater or whizzing in a blender.
3. In a large bowl combine the cooked onion, fresh breadcrumbs, beaten egg, and the remaining ingredients. Mix until the stuffing mix starts to hold together. (A little extra olive oil can be used to help with this if necessary).
4. Roll into approx 12 balls.
5. Roll balls in extra hempseed if desired.
6. Bake for approx 30 minutes at around 180C.
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Ingredients
Directions
1. Drizzle the oil in a frypan and cook the onion on a lowish heat until soft taking care not to burn.
2. Make the bread into breadcrumbs by either grating with a course grater or whizzing in a blender.
3. In a large bowl combine the cooked onion, fresh breadcrumbs, beaten egg, and the remaining ingredients. Mix until the stuffing mix starts to hold together. (A little extra olive oil can be used to help with this if necessary).
4. Roll into approx 12 balls.
5. Roll balls in extra hempseed if desired.
6. Bake for approx 30 minutes at around 180C.