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Apricot and Pine Nut Stuffing Balls

Apricot and Pine Nut Stuffing Balls

Brought to you by: OcadoLife

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Make these Apricot and Pine Nut Stuffing Balls ahead of time and cook straight from frozen for a delicious fuss-free addition to a Christmas feast. Recipe writer and food stylist Emily Jonzen has added sourdough breadcrumbs for a tasty tangy edge that’s fabulous with both veggie and meaty main courses. For a lovely tartness, try swapping the apricots for dried cranberries.
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  • 30g unsalted butter
  • 1 large onion, finely chopped
  • 2 rosemary sprigs, 1 kept whole, 1 with leaves picked and finely chopped
  • 20g pine nuts
  • 50g dried apricots, finely chopped
  • 100g sourdough breadcrumbs
  • ½ lemon, zested
  • 1 medium egg


Step 1

Melt the butter in a large frying pan over a low heat. Once foaming, add the onion and whole rosemary sprig. Cook gently for 10-12 mins, stirring occasionally, until soft.

Step 2

Increase the heat slightly and add the chopped rosemary and pine nuts. Cook for 3-4 mins, until the pine nuts and onions are lightly golden. Remove from the heat and transfer to a large mixing bowl; set the rosemary sprig aside for later.

Step 3

Stir through the dried apricots, breadcrumbs, lemon zest and beaten egg. Season to taste and shape into 12 balls (about 20-25g each). Lay the balls out on a baking tray lined with baking paper and set aside to cool. Once cool, cover, label and freeze with the rosemary sprig; once frozen transfer to freezer bags for up to 4 weeks.

Step 4

When ready to use, preheat the oven to 200°C/180°C fan/gas 6. Unwrap and bake from frozen for 20-25 mins, until golden; chop up the rosemary sprig to scatter over if you like.

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