Make these pomegranate and walnut stuffing balls, then check out our sage and onion stuffing, vegan stuffing and more Christmas side dish recipes.

To avoid being squirted with pomegranate juice, score the fruit, submerge into a bowl of water and pull apart, loosening the seeds with your hands.


  • 40g unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 100g walnuts, roughly chopped
  • 1 tbsp baharat
  • 2 tbsp vegetable oil
  • 400g sausagemeat
  • 60g white breadcrumbs
  • 50g pomegranate seeds


  • STEP 1

    Melt the butter in a frying pan over a low-medium heat. Once melted, fry the onion and garlic for 4-5 mins until the onion is translucent. Add the walnuts and cook for 1 min until golden, then add the baharat and fry for another minute. Remove from the heat and allow to cool slightly.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 6. Pour the oil into a large baking tray and transfer to the oven to get hot. Put the onion mixture and all the remaining ingredients in a large bowl. Use your hands to squash everything together, working it well to combine. Using a small frying pan, fry a small piece of stuffing in a little oil, taste and adjust the seasoning if necessary. Once satisfied, roll the mixture into 24 balls.

  • STEP 3

    Add the balls to the hot fat in the baking tray, gently toss in the oil and then roast for 20-25 mins or until cooked through and crisp and golden on the outside.


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