Stuffing Balls

Name: Stuffing Balls
Total time: 35 min
Yield: 4 servings
Ingredients: 300 g White bread; 1 piece White onion; 2 piece Celery sticks; 10 g fresh sage leaves; 10 g fresh parsley; 50 g Butter; 1 tsp Salt; 1 pinch Ground black pepper; 1 piece Egg

35 min · 9 min 5s active · makes 8 balls · ~625 g · Easy

Herb-seasoned breadcrumb spheres bound with butter and egg, studded with celery and parsley for savory depth.

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Stuffing Balls

Herb-seasoned breadcrumb spheres bound with butter and egg, studded with celery and parsley for savory depth.

See more →

TOTAL TIME

35 min

ACTIVE TIME

9 min 5s

QUANTITY

8 balls · ~625 g

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/9

Tools0/11

Ingredients

0/9 gathered · 4 servings

300g

1piece

2piece

10g

50g

1tsp

1pinch

1piece

#	Quantity	Notes	State
1	300g	—	—
2	1piece	—	—
3	2piece	—	—
4	10g	—	—
5	10g	—	—
6	50g	—	—
7	1tsp	—	—
8	1pinch	—	—
9	1piece	—	—

Tools

11 items

Serveware

1 item

Procedure

25 steps

1 of 25

Turn the oven to 200 °C and let it heat fully before you begin baking.

200°C

⏱ 10 min

2 of 25

Tear the bread into rough, peasized crumbs directly into the large mixing bowl.

White bread · 300 g

⏱ 1 min

ResultRough breadcrumbs

3 of 25

Peel the onion and discard the skin.

White onion · 1 piece

⏱ 20s

ResultPeeled onion

4 of 25

Finely chop the peeled onion into small, even pieces.

Peeled onion · step 3

⏱ 40s

ResultFinely chopped white onion

5 of 25

Scrape the chopped onion into the bowl with the breadcrumbs.

Finely chopped white onion · step 4

⏱ 5s

ResultFinely chopped white onion and rough breadcrumbs

6 of 25

Trim the ends from the celery sticks and discard them.

Celery sticks · 2 piece

⏱ 15s

ResultTrimmed celery

7 of 25

Finely chop the trimmed celery into small pieces.

Trimmed celery · step 6

⏱ 30s

ResultFinely chopped celery

8 of 25

Tip the chopped celery into the bowl with the breadcrumbs and onion.

Finely chopped celery · step 7

⏱ 5s

ResultFinely chopped celery and finely chopped white onion and rough breadcrumbs

9 of 25

Stack the sage leaves and finely chop them.

Fresh sage leaves · 10 g

⏱ 30s

ResultFinely chopped sage

10 of 25

Sweep the chopped sage into the bowl.

Finely chopped sage · step 9

⏱ 5s

ResultFinely chopped celery and finely chopped white onion mixture

11 of 25

Finely chop the parsley, including the tender stalks.

Fresh parsley · 10 g

⏱ 30s

ResultFinely chopped parsley

12 of 25

Sweep the chopped parsley into the bowl.

Finely chopped parsley · step 11

⏱ 5s

ResultFinely chopped celery and finely chopped white onion mixture

13 of 25

Put the butter into the small saucepan.

Butter · 50 g

⏱ 5s

ResultButter

14 of 25

Set the saucepan over a low heat and swirl occasionally until the butter is fully liquid with no white solids remaining.

⏱ 2 min

ResultMelted butter

15 of 25

Pour the melted butter over the breadcrumb mixture.

Melted butter · step 14

⏱ 5s

ResultMelted butter and finely chopped celery mixture

16 of 25

Sprinkle the salt evenly over the mixture.

Salt · 1 tsp

⏱ 5s

ResultMelted butter and finely chopped celery mixture

17 of 25

Add a pinch of black pepper to the bowl.

Ground black pepper · 1 pinch

⏱ 5s

ResultMelted butter and finely chopped celery mixture

18 of 25

Crack the egg into the bowl, discarding the shell.

Egg · 1 piece

⏱ 5s

ResultEgg mixture

19 of 25

Squeeze and mix everything together firmly with your hands until the mixture is evenly combined and holds together when pressed.

⏱ 30s

ResultStuffing mixture

20 of 25

Line the baking tray with a sheet of baking paper.

⏱ 15s

21 of 25

Divide the stuffing mixture into 8 equal portions directly in the bowl.

⏱ 10s

ResultPortioned stuffing mixture

22 of 25

Cup each portion in your palms and roll it in firm circular movements until it forms a smooth, tight ball, then set it on the lined baking tray, spacing the balls slightly apart.

Portioned stuffing mixture · step 21

⏱ 1 min

ResultFormed stuffing balls

23 of 25

Slide the baking tray into the oven.

⏱ 10s

ResultFormed stuffing balls

24 of 25

Bake the stuffing balls until they are deep golden brown and crisp on the outside, about 25 minutes.

200°C

⏱ 25 min

ResultGolden stuffing balls

25 of 25

Lift the tray out of the oven using oven gloves and set it on the counter.

⏱ 10s

ResultGolden stuffing balls

Total Time35 min

#	Product	Tool	Action
1	—	200°C	Turn the oven to 200 °C and let it heat fully before you begin baking.⏱ 10 min
2	300 g		Tear the bread into rough, peasized crumbs directly into the large mixing bowl.⏱ 1 minResultRough breadcrumbs
3	1 piece		Peel the onion and discard the skin.⏱ 20sResultPeeled onion
4	Peeled onionstep 3		Finely chop the peeled onion into small, even pieces.⏱ 40sResultFinely chopped white onion
5	Finely chopped white onionstep 4		Scrape the chopped onion into the bowl with the breadcrumbs.⏱ 5sResultFinely chopped white onion and rough breadcrumbs
6	2 piece		Trim the ends from the celery sticks and discard them.⏱ 15sResultTrimmed celery
7	Trimmed celerystep 6		Finely chop the trimmed celery into small pieces.⏱ 30sResultFinely chopped celery
8	Finely chopped celerystep 7		Tip the chopped celery into the bowl with the breadcrumbs and onion.⏱ 5sResultFinely chopped celery and finely chopped white onion and rough breadcrumbs
9	10 g		Stack the sage leaves and finely chop them.⏱ 30sResultFinely chopped sage
10	Finely chopped sagestep 9		Sweep the chopped sage into the bowl.⏱ 5sResultFinely chopped celery and finely chopped white onion mixture
11	10 g		Finely chop the parsley, including the tender stalks.⏱ 30sResultFinely chopped parsley
12	Finely chopped parsleystep 11		Sweep the chopped parsley into the bowl.⏱ 5sResultFinely chopped celery and finely chopped white onion mixture
13	50 g		Put the butter into the small saucepan.⏱ 5sResultButter
14	—		Set the saucepan over a low heat and swirl occasionally until the butter is fully liquid with no white solids remaining.⏱ 2 minResultMelted butter
15	Melted butterstep 14		Pour the melted butter over the breadcrumb mixture.⏱ 5sResultMelted butter and finely chopped celery mixture
16	1 tsp		Sprinkle the salt evenly over the mixture.⏱ 5sResultMelted butter and finely chopped celery mixture
17	1 pinch		Add a pinch of black pepper to the bowl.⏱ 5sResultMelted butter and finely chopped celery mixture
18	1 piece		Crack the egg into the bowl, discarding the shell.⏱ 5sResultEgg mixture
19	—		Squeeze and mix everything together firmly with your hands until the mixture is evenly combined and holds together when pressed.⏱ 30sResultStuffing mixture
20	—		Line the baking tray with a sheet of baking paper.⏱ 15s
21	—		Divide the stuffing mixture into 8 equal portions directly in the bowl.⏱ 10sResultPortioned stuffing mixture
22	Portioned stuffing mixturestep 21		Cup each portion in your palms and roll it in firm circular movements until it forms a smooth, tight ball, then set it on the lined baking tray, spacing the balls slightly apart.⏱ 1 minResultFormed stuffing balls
23	—		Slide the baking tray into the oven.⏱ 10sResultFormed stuffing balls
24	—	200°C	Bake the stuffing balls until they are deep golden brown and crisp on the outside, about 25 minutes.⏱ 25 minResultGolden stuffing balls
25	—		Lift the tray out of the oven using oven gloves and set it on the counter.⏱ 10sResultGolden stuffing balls
Total Time			35 min

Serving

Use a large spoon to put the stuffing balls on a warm serving plate and bring them straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	329kcal
	9g
	14g
	8g
	42g
	5g
	4g
	1,103mg

Ingredients0/9

Tools0/11

Recipe

Stuffing Balls

Herb-seasoned breadcrumb spheres bound with butter and egg, studded with celery and parsley for savory depth.

What you’ll doYou will tear bread and finely chop onion, celery, sage and parsley, then combine them in a bowl with melted butter, salt, pepper and egg. Once the mixture holds together, you will divide it into eight portions, roll each into a tight ball, and bake them until deep golden and crisp.

Serves4

Total35 min

LevelEasy

Ingredients

White bread300 g
White onion1 piece
Celery sticks2 piece
Fresh sage leaves10 g
Fresh parsley10 g
Butter50 g
Salt1 tsp
Ground black pepper1 pinch
Egg1 piece

Tools

Serving plateLarge mixing bowlOvenSmall saucepanChef's knifeCutting boardBaking trayLarge spoonBaking paperOven gloveChopping board

Method

Turn the oven to 200 °C and let it heat fully before you begin baking.

200°C10 minOven

Tear the bread into rough, peasized crumbs directly into the large mixing bowl.

1 minLarge mixing bowlWhite bread · 300 g

Peel the onion and discard the skin.

20sChopping board, Chefs knifeWhite onion · 1 piece

Finely chop the peeled onion into small, even pieces.

40sChopping board, Chefs knifePeeled onion · step 3

Scrape the chopped onion into the bowl with the breadcrumbs.

5sLarge mixing bowlFinely chopped white onion · step 4

Trim the ends from the celery sticks and discard them.

15sChopping board, Chefs knifeCelery sticks · 2 piece

Finely chop the trimmed celery into small pieces.

30sChopping board, Chefs knifeTrimmed celery · step 6

Tip the chopped celery into the bowl with the breadcrumbs and onion.

5sLarge mixing bowlFinely chopped celery · step 7

Stack the sage leaves and finely chop them.

30sChopping board, Chefs knifeFresh sage leaves · 10 g

Sweep the chopped sage into the bowl.

5sLarge mixing bowlFinely chopped sage · step 9

Finely chop the parsley, including the tender stalks.

30sChopping board, Cutting board, Chefs knifeFresh parsley · 10 g

Sweep the chopped parsley into the bowl.

5sLarge mixing bowlFinely chopped parsley · step 11

Put the butter into the small saucepan.

5sSmall saucepanButter · 50 g

Set the saucepan over a low heat and swirl occasionally until the butter is fully liquid with no white solids remaining.

2 minSmall saucepan

Pour the melted butter over the breadcrumb mixture.

5sLarge mixing bowlMelted butter · step 14

Sprinkle the salt evenly over the mixture.

5sLarge mixing bowlSalt · 1 tsp

Add a pinch of black pepper to the bowl.

5sLarge mixing bowlGround black pepper · 1 pinch

Crack the egg into the bowl, discarding the shell.

5sLarge mixing bowlEgg · 1 piece

Squeeze and mix everything together firmly with your hands until the mixture is evenly combined and holds together when pressed.

30sLarge mixing bowl

Line the baking tray with a sheet of baking paper.

15sBaking tray, Baking paper

Divide the stuffing mixture into 8 equal portions directly in the bowl.

10sLarge mixing bowl

Cup each portion in your palms and roll it in firm circular movements until it forms a smooth, tight ball, then set it on the lined baking tray, spacing the balls slightly apart.

1 minBaking trayPortioned stuffing mixture · step 21

Slide the baking tray into the oven.

10sBaking tray, Oven, Oven glove

Bake the stuffing balls until they are deep golden brown and crisp on the outside, about 25 minutes.

200°C25 minBaking tray, Oven

Lift the tray out of the oven using oven gloves and set it on the counter.

10sBaking tray, Oven, Oven glove

Use a large spoon to put the stuffing balls on a warm serving plate and bring them straight to the table.

Result · Golden stuffing balls

20sServing plate, Large spoonGolden stuffing balls · step 25

Printed 7 October 2026