Herby stuffing with crisp, smoky edges and golden centres.

COOK THE ONION AND GARLIC

Drizzle a tablespoon of olive oil into the Small Skillet. Add the diced onion and garlic and cook over indirect heat for about 5 minutes, stirring occasionally until the onion is soft but not browned.

MIX THE INGREDIENTS

Place the breadcrumbs in a large bowl. When the onions are ready, add them to the breadcrumbs along with the herbs, salt, and pepper. Stir thoroughly to combine.

FORM THE STUFFING BALLS

Allow the mixture to cool slightly, then add the beaten egg and mix well. Divide the mixture into 12 portions and shape into balls.

COOK ON THE BBQ

Return the stuffing balls to the Small Skillet and cook under the Kadai Lid for 30 minutes, or until golden brown and cooked through.