Healthy stuffing balls

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N/A

Serves 8, makes about 12

Source

Ingredients

1 tbsp olive oil

1 large onion , finely chopped

2 sticks celery , stringed and finely chopped

2 garlic cloves , finely chopped

15g dried apricots , roughly chopped

75g peeled chestnuts

75g almonds

100g wholemeal bread , crusts removed and roughly torn (about 6 slices)

large bunch parsley , chopped

large pinch dried sage

1 egg

Method

Heat oven to 200C/180C fan/gas 6. Gently heat the oil in a shallow saucepan then add the onion, celery and garlic. Keep everything sizzling on a medium heat for 15 mins until soft. Tip into a food processor with the rest of the ingredients, except the egg, plus a small pinch of salt, if you like. Pulse until everything is chopped, then add the egg and pulse until combined. Use wet hands to roll the mixture into walnut-sized balls, then place on a baking sheet lined with baking parchment.

Bake in the oven for 25-30 mins until golden and hot through. Will freeze for up to three months; defrost fully before reheating.