These Chestnut and Date Stuffing Balls are a tasty and textural vegetarian side dish. There’s nothing one dimensional about these stuffing balls with the rich flavours of chewy dates and buttery chestnuts. Everything gets chucked in the blender then rolled into balls then baked in the oven (or pan fried in some butter first for extra crunch)
Makes 15-18 Stuffing Balls
180g peeled chestnuts
70g stale baguette
small bunch of sage leaves
1/2 tsp salt
optional: 30g unsalted butter
- Pre-heat the oven to 195°C (175°C Fan). Put everything except the butter into a food processor and blitz for 30 seconds. Tip the mixture into a bowl then mould into meatball sized balls.
- You have the option to pan fry the balls to get a crispier exterior. Melt the butter in a large frying pan and fry for a minute each on 3 sides.
- Place the stuffing balls on a baking sheet and bake for 20-30 minutes (check after 20 minutes if they’re cooked through as bigger balls will need more cooking).