Stuffing Meatballs (Sausage and Cranberry)

Looking for a freeze-ahead stuffing recipe for Christmas? Our fruity cranberry and sausage  stuffing balls can be made 3 months ahead.

10 free-range pork sausages, casings removed (667 g)
1 red onion, chopped
dried cranberries (125 g)
whole nutmeg, good grating
1 splash sherry (optional)
1 Tbsp. extra-virgin olive oil
6 sage leaves, finely chopped
2 sprigs rosemary leaves, picked and chopped
1 handful flatleaf parsley, chopped
fresh breadcrumbs, from about 1 slice of bread (50 g)

Heat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Put all the ingredients in a bowl and season. Using your hands, scrunch the mixture together until combined, then roll into about 24 evenly sized balls.

Arrange the stuffing balls on 1-2 baking trays lined with baking paper and bake for 35 minutes, turning halfway through so they’re evenly browned. Keep warm to serve with your roast.

Makes roughly 24 balls.

Cook's Notes: After cooking, cool, then open-freeze on a tray. Transfer to a food bag and freeze for up to 3 months. Defrost in the fridge, then heat through in a hot oven to serve.