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Affect Magazine

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Pork and Parsley Stuffing Balls Recipe

Pork and Parsley Stuffing balls recipe


  • 35g butter

  • 1 onion, chopped

  • 2 cloves of garlic

  • 1 small bunch of parsley, chopped

  • 1 small bunch of thyme, chopped

  • 100g of breadcrumbs

  • 450g pork loin, minced (ask your butcher to prepare for you)

  • 1 egg, beaten

  • Lemon zest

  • 2tbsp oil


  1. Melt the butter into a frying pan and gently cook the onions and garlic until they are soft.

  2. In another pan, gently cook the pork loin to seal.

  3. Once cool add all the ingredients into a large bowl and mix together.

  4. Add the lemon zest and season.

  5. Roll into balls the size of a golf ball and leave in the fridge for at least an hour or overnight if preparing ahead for the next day.

  6. Bake at 180C, gas 6 in an oiled tin for approximately 40 minutes, or until they are golden brown.

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