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Sage and Spring Onion Stuffing Balls

Gluten-free, Dairy-free, Nut-free, Soya-free, low FODMAP, can be yeast-free
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Author Vicki Montague, The Freefrom Fairy


  • 2 spring onion greens - finely chopped
  • 10 leaves sage - finely chopped
  • Either 80g gluten-free bread crumbs or 30g gluten-free oat flour and 40g gluten-free oats
  • 1 medium free-range egg - beaten
  • Salt and black pepper to taste


  • Place all the ingredients into a bowl and stir well. Leave to stand for about 10 minutes in the fridge (this is particularly important for the ones using oats so that it isn't too sticky to work with)
  • Remove from the fridge and roll the mixture into balls
  • Place them on a greased baking tray and cook in a pre-heated oven at 200 degrees (180 fan) for approx. 15 minutes until golden and firm to the touch