Stuffing Balls with Cranberry & Pomegranate Dipping Sauce

A vegetarian and gluten free stuffing alternative, served as a bauble-shaped canapé with a delicious cranberry and pomegranate dipping sauce, for those who like to dip and dunk... 

An exclusive recipe from boutique catering company Bobs'i'loula, who recently cooked up a storm at our blogger wreath making event!

Stuffing Balls with Cranberry & Pomegranate Dipping Sauce

Serves 10-12

I N G R E D I E N T S 

For the stuffing balls:
8 brussel sprouts, cooked
8 chestnuts, cooked
1cm fresh ginger, grated
1 tsp thyme leaves
40g fresh breadcrumbs
Salt and pepper
A little beaten egg

Cranberry and pomegranate dipping sauce:
150ml Greek yoghurt
1 tsp pomegranate molasses
1 tbsp cranberry sauce
a few pomegranate seeds to decorate

M E T H O D 

Whizz the sprouts, chestnuts, ginger, thyme leaves, breadcrumbs, salt and pepper in a food processor until finely chopped. With the motor running, pour in the beaten egg, a little at a time, until the mixture starts to come together.

Shape the mixture into 10-12 little balls and chill for 10 minutes while you make the sauce.

Whisk together the Greek yoghurt, pomegranate molasses and cranberry sauce until combined. Pop into a nice bowl and top with the pomegranate seeds.

To cook the stuffing balls, fry them in batches in a frying pan, on a medium heat, for about 5 minutes until they are golden all over. 

Serve the stuffing balls warm with the sauce!

Recipe by Bobs’i’loula