Sourdough Stuffing Balls with Sage & Pancetta
Stuffing is one of those sides that quietly steals the show, and these sourdough stuffing balls are no exception. Crisp on the outside, soft and herby in the middle, with salty pancetta adding a festive savouriness — they’re the kind of thing people will reach for seconds (and thirds) of. They bake beautifully ahead of time too, leaving your oven free for the main event.
Ingredients (makes 12 balls)
- 250g sourdough bread, torn into small chunks
- 100g pancetta, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Small bunch sage, chopped
- 2 eggs, beaten
- 100ml chicken stock (or veg stock for vegetarian)
- 2 tbsp olive oil
- Sea salt & black pepper
Method
- Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
- Fry pancetta until crisp, then add onion and garlic; cook until soft.
- Combine sourdough, pancetta mixture, sage, eggs, stock, salt, and pepper in a bowl. Mix until just combined.
- Shape into 12 balls, drizzle with olive oil, and bake for 20–25 minutes until golden.
Serving Tip: Serve piled high in a bowl, scattered with extra sage leaves.
Make Ahead: Form balls and chill a day ahead; bake fresh before serving.
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