Easy Sage and Onion Stuffing Balls

Ingredients

• 1 large red or white onion (or two smaller ones) (finely diced)
• 1 tablespoon olive oil
• 200 g white breadcrumbs ((see note))
• 2 teaspoons dried sage
• 2 teaspoons dried mixed herbs
• Salt and pepper
• 1 egg (beaten together with a fork)

Instructions

1. 1

   Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a tin big enough to hold all the stuffing balls – I usually use a small roasting tin.

2. 2

   Drizzle a tablespoon of olive oil into a saucepan. Add the diced onion and put the lid on. Cook over a low heat for about 5 minutes, stirring occasionally, until the onion is soft but not brown.

3. 3

   Meanwhile grate the bread for the breadcrumbs and place in a large bowl. (see note)

4. 4

   When the onions are ready, tip into the bread crumbs. Add the herbs, salt and pepper and stir thoroughly.

5. 5

   Allow the mixture to cool slightly and then add the beaten egg and stir together. Divide the mixture into 12 and shape into balls. Place in your greased tin and cook for 30 minutes or until they are golden brown and cooked through.