All of a sudden it was Christmas and the family just couldn’t get it together between them to decide what they were going to eat at the biggest feast of the year. Some wanted a modern easy to prepare feast like a barbecue with seafood and salads and great big comfy chairs looking towards the pool or windows at least. The remainder clung white knuckled to cultural history favouring the roasting of joints and the baking of vegetables and the impasse produced these Stuffing Balls!
This may not sound like your family if you don’t live in Australia or New Zealand, but here in the heat at Christmas for many of us there is still the temptation to believe that Santa is wearing that red suit with the fur in the collar because it is snowing outside. No matter if we like it or not it is hot here at Christmas. We are in Australia, and that is how it is.
I’m not really sure where I first saw these stuffing balls but they are a very tasty and fast alternative to stuffing. It doesn’t matter what you are baking, it just means that the cooking will be quicker because the stuffing is on the outside. I know it’s not a new idea but the way I’ve made them is, and that’s because you can make them ahead if you want. They actually seem to get more flavoursome as they go along. So in our hot climate that means less time for the oven to be on or it means you can have stuffing with your barbecue, keeping traditions in tact . Good eh?
I even tested it out for you by making them and reheating them the next day, and the day after. They pass the test; Skaters been eating them with the oddest of things, not one of them being roasted meat. So they are tasted, tested and ready to go. If you wanted a gluten free version you could use something like rice crumbs.
I have been making some recipes in partnership with Maille a company that started in 1747 in France. Phew that’s a long time ago.
Dreaming up recipes wasn’t at all hard because I use so much mustard anyway. What I didn’t know before now though was that Maille have a lot more products than I ever knew. Have a look next time you are in the supermarket, you’ll be surprised. I have another recipe for you this week too. A cute breakfast small bite dish……with the easiest cocktail in the world to go with it.
You gonna be so happy!
The stuffing balls are baked, not fried and this keeps them juicy and moist. This is a tray halfway through being baked they are being turned and returned to the oven to brown up.
- 500 gm Pork Mince
- 2 cloves garlic to your taste
- 100 gm onion finely diced
- 20 ml olive oil 1 tablespoon
- 1 bunch sage leaves picked
- 2 teaspoon Oregano chopped or 1 tsp dried oregano
- 1 teaspoon Thyme chopped
- 125 ml olive oil extra
- 3 tablespoons Maille Honey Dijon Mustard
- 1 whole Egg
- 50 gm Japanese Panko crumbs 1 Aus/ cup. Save the rest of the package for finishing.
- 210 gm Maille Dijon Original Mustard
- 100 gm carrot grated 1/2 cup
- 5 gm salt and pepper
Make sure you use Panko Crumbs. They are lighter and crisper.
My Kitchen Stories was supported by Maille for this post. All recipes and opinions are my own.