Cheesy Sage and Onion Stuffing Balls

• olive oil↗2 tbsp tbsp

  plus extra for the tray and drizzling

• onion↗1 large

  finely chopped

• leek↗1 medium

  sliced

• breadcrumbs↗250g soft g
• sage↗½ small bunch of

  leaves gathered and finely chopped

• parmesan↗50g g

  finely grated, plus extra for serving

• eggs↗2

  lightly beaten

• nutmeg↗grating of

Step-by-step instructions

1. 1

   Heat the oil in a pan over medium heat and sauté the onion for 10 minutes until softened. Add the leek and sauté for another 10 minutes until it softens. Transfer the vegetables to a bowl and let them cool for a few minutes.

2. 2

   Preheat the oven to 180°C/160°C fan/gas 4. Add the breadcrumbs, sage, parmesan and eggs to the vegetable mixture and mix with clean hands. Season with salt, pepper and grated nutmeg. Divide the mixture into 12 portions, wet your hands and shape each into small balls between the palms. Place the balls on an oiled tray. Drizzle with another 1 tbsp oil and bake for 25–30 minutes, turning them halfway through, until golden and crisp. Sprinkle with a little more grated cheese before serving.