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Recipe: stuffing bombs with melted Fontina cheese

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These are insanely good; golden and crisp on the outside and melty and oozy in the middle. A great pre-dinner nibble and guaranteed crowd-pleasing recipe. We use Colman’s English mustard to flavour the sausage meat and fontina cheese for the middle, however mozzarella also works well if you prefer it.

Tip: make crispy sage leaves to garnish the stuffing bombs by adding some picked leaves to the pan and frying for 10 seconds. Place on kitchen roll, let them crisp up and then sprinkle with a little salt.

This post has been created in partnership with Colman’s.

 

Stuffing bombs with melted Fontina cheese

Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Creative Editor Lara Messer.

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Preparation Time20 MINUTES

Cooking Time20 MINUTES

Resting Time0 MINUTES

Servesmakes 26

LevelMedium


ingredients

1 large red onion, finely chopped
400g sausage meat
2 tbsp Colman’s mustard
25g breadcrumbs
50g vac-packed chestnuts, finely chopped
50g dried apricots, finely chopped
½ bunch fresh sage leaves, finely chopped
Zest and juice of 1 clementine
A good grating of fresh nutmeg
Salt and pepper
100g Fontina cheese, finely grated
40g flour
2 eggs, beaten
150g panko breadcrumbs
Vegetable or sunflower oil for frying

colman's mustard

Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Creative Editor Lara Messer.

1

Heat 1 tbsp of oil in a small pan, add the onion and sauté until soft and translucent. Set aside to cool.

2

Place the remaining stuffing ingredients in a large bowl, add the onion and using your hands bring the mixture together. Season generously.

3

Take 1 tbsp of the stuffing and shape it into a disc in the palm of your hand, place ½ tsp of cheese in the centre and roll so it’s coated in the stuffing mixture. Mould into an even sized ball and repeat with the remaining mixture.

4

Place the breadcrumbs, flour and eggs in three separate shallow bowls. One at a time, dip the ball in flour, shake off the excess, followed by the egg mix and then coat with the panko breadcrumbs.

5

Heat enough oil in a deep pan to deep fry and bring up to 180ºC. Deep-fry for three minutes or until golden brown and piping hot in the middle. Keep warm in a low oven and serve on cocktail sticks.

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Preparation Time20 MINUTES

Cooking Time20 MINUTES

Resting Time0 MINUTES

Servesmakes 26

LevelMedium


ingredients

1 large red onion, finely chopped
400g sausage meat
2 tbsp Colman’s mustard
25g breadcrumbs
50g vac-packed chestnuts, finely chopped
50g dried apricots, finely chopped
½ bunch fresh sage leaves, finely chopped
Zest and juice of 1 clementine
A good grating of fresh nutmeg
Salt and pepper
100g Fontina cheese, finely grated
40g flour
2 eggs, beaten
150g panko breadcrumbs
Vegetable or sunflower oil for frying

colman's mustard

Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Creative Editor Lara Messer.

1

Heat 1 tbsp of oil in a small pan, add the onion and sauté until soft and translucent. Set aside to cool.

2

Place the remaining stuffing ingredients in a large bowl, add the onion and using your hands bring the mixture together. Season generously.

3

Take 1 tbsp of the stuffing and shape it into a disc in the palm of your hand, place ½ tsp of cheese in the centre and roll so it’s coated in the stuffing mixture. Mould into an even sized ball and repeat with the remaining mixture.

4

Place the breadcrumbs, flour and eggs in three separate shallow bowls. One at a time, dip the ball in flour, shake off the excess, followed by the egg mix and then coat with the panko breadcrumbs.

5

Heat enough oil in a deep pan to deep fry and bring up to 180ºC. Deep-fry for three minutes or until golden brown and piping hot in the middle. Keep warm in a low oven and serve on cocktail sticks.

SHOW MORE
SHOW LESS

These are insanely good; golden and crisp on the outside and melty and oozy in the middle. A great pre-dinner nibble and guaranteed crowd-pleasing recipe. We use Colman’s English mustard to flavour the sausage meat and fontina cheese for the middle, however mozzarella also works well if you prefer it.

Tip: make crispy sage leaves to garnish the stuffing bombs by adding some picked leaves to the pan and frying for 10 seconds. Place on kitchen roll, let them crisp up and then sprinkle with a little salt.

This post has been created in partnership with Colman’s.

 

Stuffing bombs with melted Fontina cheese

1

Heat 1 tbsp of oil in a small pan, add the onion and sauté until soft and translucent. Set aside to cool.

2

Place the remaining stuffing ingredients in a large bowl, add the onion and using your hands bring the mixture together. Season generously.

3

Take 1 tbsp of the stuffing and shape it into a disc in the palm of your hand, place ½ tsp of cheese in the centre and roll so it’s coated in the stuffing mixture. Mould into an even sized ball and repeat with the remaining mixture.

4

Place the breadcrumbs, flour and eggs in three separate shallow bowls. One at a time, dip the ball in flour, shake off the excess, followed by the egg mix and then coat with the panko breadcrumbs.

5

Heat enough oil in a deep pan to deep fry and bring up to 180ºC. Deep-fry for three minutes or until golden brown and piping hot in the middle. Keep warm in a low oven and serve on cocktail sticks.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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