Boules de farce (stuffing balls) are a French-inspired dish often made from seasoned meat stuffing, shaped into small balls, and either roasted, baked, or simmered. They’re perfect as a side dish or served with sauces, vegetables, or inside poultry.
Here’s a classic boules de farce recipe:
🧆 Boules de Farce (French Stuffing Balls)
Ingredients (Makes ~12 balls):
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1 lb (450g) ground pork (or a mix of pork and veal)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup stale bread, soaked in milk (then squeezed out)
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1 egg
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2 tbsp fresh parsley, chopped
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½ tsp dried thyme
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Salt and pepper, to taste
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1 tbsp olive oil or butter (for cooking)
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Optional: pinch of nutmeg or allspice
🔪 Instructions:
1. Prepare the Soaked Bread
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Tear up stale bread into chunks and soak in milk for 5–10 minutes.
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Squeeze out excess liquid and mash into a soft paste.
2. Mix the Farce
In a bowl, combine:
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Ground meat
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Soaked bread
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Onion, garlic, parsley
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Egg, thyme, salt, pepper
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(Optional) a pinch of nutmeg for warmth
Mix well until fully combined but not overworked.
3. Shape into Balls
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Form into golf ball–sized pieces (about 1½ inches in diameter).
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Place on a plate or tray.
4. Cooking Options
A. Pan-Seared & Roasted (Best for Flavor):
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Preheat oven to 375°F (190°C).
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Heat a bit of oil or butter in a skillet over medium heat.
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Brown the balls on all sides (about 5–7 minutes total).
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Transfer to a baking dish and bake for 10–15 minutes, until fully cooked through.
B. Oven Only (Simpler):
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Place the balls on a greased baking sheet.
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Bake at 375°F (190°C) for 20–25 minutes, turning once halfway.
C. Simmered (for poultry stuffing-style):
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Simmer gently in chicken broth for 15–20 minutes.
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This keeps them moist but less browned.
🍽️ Serving Ideas:
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With roasted meats or poultry (especially chicken or turkey)
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In gravy or tomato sauce over rice or pasta
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Inside a holiday stuffing mix or alongside green vegetables