Sage and onion golf balls


Onion, herbs and breadcrumbs bound with an egg and baked.

Inspired by having lots of sage in the garden plus the BBC website.

Ingredients for 10 balls.

This recipe contains the following types of ingredient: eggs; plants and fungi.


small white onion
2 cloves
10 ml
sunflower oil
55 g
fresh sage
80 g
wholemeal breadcrumbs
2 pinches
1 pinch
chilli powder
hen's eggs



Pre-heat the oven to gas mark 4 (180 °C; 350 °F).

Skin the onion and garlic, and chop very finely or grate.

Pop the onion and garlic in a pan with the oil and fry gently until just soft.

Pick, wash and chop the sage.

Put the onions and garlic into a mixing bowl and add the herbs, breadcrumbs, salt and chilli.

Turn to mix thoroughly.

Lightly beat the eggs and add to the bowl. Combine using a spoon until the eggs are distributed. Continue to mix using your hands by squeezing the mixture until it starts to come together like dough.

Take a desert spoonful of the mixture, squeeze it between the palms of your hands and then roll gently until spherical. Put the ball on a non-stick baking tray. Repeat for the remaining mixture.

(At this point the balls can be used for stuffing a turkey or chicken.)


For golf balls, cook in the oven until the balls are browning (about 30 minutes).

To serve

Serve hot as a side dish.

Serve cold as a meze dish with raita or tzatziki.


This recipe would work with other leafy herbs such as oregano or mint.