Recipe: Stuffing Balls (using mashed potatoes) and Parsley Stuffing Balls

Here are two recipes...each very different from the other. What a great idea!

STUFFING BALLS

3 cups day-old breadcrumbs (whole wheat is good)
2 tbsp minced onion
2 tbsp minced celery
1 tbsp finely chopped parsley
2 tbsp finely chopped sweet red pepper
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp each of ground sage
1/2 tsp dry mustard
1/2 tsp ground basil*
5 tbsp melted butter, divided use
1 cup mashed potato (no butter or milk, just a potato mashed)
2 large eggs, separated

In a large bowl, combine the first seven ingredients, add the sage, mustard and basil, and mix well; set aside.

In another bowl, add 4 tbsp of melted butter to the potato, add the egg yolks and mix well. Add to the breadcrumb mixture; set aside.

Beat the egg whites until stiff but not dry; fold lightly into bread mixture. Form the mixture into 8 or 9 balls about 2-inches in diameter. Place on a greased baking sheet.

Bake in a 350 degrees F oven for 30 minutes, then turn up oven temperature to 400 degrees F, drizzle remaining butter over the balls and bake a further 10 to 15 minutes, until golden.

*Can use regular dried basil, about a teaspoonful in place of ground basil.

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PARSLEY STUFFING BALLS
Adapted from source: Rose Elliot's Vegetarian Christmas by Rose Elliot

12 oz soft white breadcrumbs
6 oz butter
1 onion, grated
2 tsp mixed herbs
6 tbsp chopped fresh parsley (or more)
1 lemons, grated lemon rind and juice
salt and freshly ground black pepper, to taste

Mix all ingredients together, adding grated lemon rind and juice and salt and pepper to taste.

Roll the mixture into balls about the size of walnuts and put them, a little apart, in a greased baking tin.

Bake them in a 375 degrees F for about 25 minutes in an oven preset, turning them after about 15 minutes so that they become crisp all over.