Stuffing Balls recipe (Side Dish)


3 cups day-old bread crumbs
2 tablespoons minced onion
2 tablespoons minced celery
2 tablespoons finely chopped parsley
2 tablespoons finely chopped sweet red pepper
½ teaspoons salt
½ teaspoons black pepper
½ teaspoons basil
½ teaspoons dry mustard
½ teaspoons ground sage
5 tablespoons melted butter, divided
1 cup mashed potato (no butter or milk, just a potato mashed)
2   large eggs, separated

Posted by Irene on Jun 8, 2008


In a large bowl, combine the first seven ingredients, add the sage, mustard and basil, and mix well.

In another bowl, add 4 tbsp of melted butter to the potato, add the egg yolks and mix well. Add to the breadcrumb mixture.

Beat the egg whites until stiff but not dry; fold lightly into bread mixture.

Form the mixture into 8 or 9 balls about 2" in diameter. Place on a greased baking sheet.

Bake in a 350F oven for 30 minutes, then turn up oven temperature to 400F, drizzle remaining butter over the balls and bake a further 10 to 15 minutes, until golden.

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