Curried stuffing balls

Name: Curried stuffing balls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 450 g pack pork sausagemeat; 4 medjool dates, pitted and chopped; 1 tbsp mild curry powder; 100 g soft white breadcrumbs; 100 g roasted cashew nuts, finely chopped; 1 echalion shallot, finely chopped; 1 unwaxed lemon, zest; 25 g pack flat leaf parsley, leaves finely chopped

This fun, festive recipe from food writer and recipe developer Helen Graves nods to the fruit-laced curries of the 60s and 70s – think coronation chicken vibes. Nutty, herby and a little bit sweet, these stuffing balls deserve a spot on your trimmings line-up this year. Explore more of our Christmas side recipes. Follow Helen on Instagram.

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Serves8
CourseSide
Prepare15 mins
Cook45 mins
Total time1 hr

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450g pack pork sausagemeat
4 medjool dates, pitted and chopped
1 tbsp mild curry powder
100g soft white breadcrumbs
100g roasted cashew nuts, finely chopped
1 echalion shallot, finely chopped
1 unwaxed lemon, zest
25g pack flat leaf parsley, leaves finely chopped

Preheat the oven to 180ºC/160ºC fan/gas 4. Combine all the ingredients in a bowl and season. Use your hands to roll into small balls roughly the size of golf balls (about 16 balls).
Arrange the stuffing balls over a large baking tray. Roast for 40-45 minutes until cooked through, the juices run clear, no pink meat remains and they are golden on the outside.