This is my Mum’s recipe and is simply the best Sausagemeat ball recipe, great hot and I suggest you make extra and hide them so you can have some leftover cold on boxing day! These are so good they should not be restricted to Xmas.
Ingredients:-
- 1lb/500g pork sausagemeat (or just remove skin from some sausages)
- 1 grated carrot
- 1 grated onion
- 1 grated apple
- 2 sticks grated celery
- 1 fresh egg
- small packet Paxo sage & onion stuffing
- salt & pepper
- plain flour if required
Method:-
- make up the paxo stuffing mix with water as directions on packet
- combine all other prepared ingredients with the stuffing and add a little flour if too wet
- make into small balls with an ice cream scoop or just use your hands
- space out on a tray (leave a gap as they will spread out)
- cook in oven for 20 mins or until cooked through, I like to slightly over cook them until a deep brown colour
- keep warm and serve with your Xmas Dinner/Lunch
I would double or treble the recipe at least and reserve some for boxing day, in our house half get eaten as soon as they come out of the oven by various members of the family pinching one as they pass through the kitchen! be warned….
Sausagemeat Balls for Christmas Dinner
Yorkshire Dales Food 
might just give that a go, possible could be good as a stuffing too???
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Sounds gorgeous, may need to substtitute the Paxo, cannot get it here in the French Alps!!!
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Thanks Kumari and they are good, gonna make some today and freeze them ready for Xmas.
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these were tasty i was stuck for ideas for what to do with my sausage meat and im glad i found this recipe!
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Thanks glad you liked them, I made 3 batches altogether over Xmas!
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@kumari – I’d totally substitute the paxo: All you need is breadcrumbs, sage and garlic
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They sound just what I’m looking for. What temp. for oven please?
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375F/190C Gas Mark 5 or Top oven in an Aga for 15 to 20 mins.
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Many thanks. Have a Merry Christmas.
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Have made these several times. Is it possible to freeze them? Cooked or uncooked? Thanks for,your reply.
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I freeze them cooked and then just warm to serve….
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Thanks for the tip.
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