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I’m telling you guys right now, sausage stuffing balls are the best part of my holiday table. They’re crispy on the outside, soft and savory on the inside, and loaded with classic stuffing flavor. Easy to make, fun to share, and they disappear fast.
Roll Into the Holidays with These Flavor Bombs
- Tested and Perfected: I’ve made these stuffing balls a lot. So you’ll get the right mix of crispy edges and soft centers. No dry, crumbly bites here.
- Family Favorite! These have shown up at my family dinners and holiday parties for years, and they always disappear first.
- Easy Steps: I’ve got you covered with simple ingredients, clear directions, and tips that make success simple.
A Reader’s Review
These were easy to make and delicious with our Thanksgiving brunch. Needed to add a bit more breadcrumbs to hold their shape, I used Italian flavored breadcrumbs. Everyone loved them!
SLBOFTEXAS
Stuffing Balls Ingredients
- Stuffing Bread Crumbs: Boxed stuffing bread crumbs make this recipe easy! I used Mrs. Cubbison’s brand. They are lightly seasoned but not too salty. Some brands can be too salty.
- Veggies: It’s important to precook the veggies. Make sure they are tender before assembling the balls.
- Use a Muffin tin: To get the same effect, you could put the stuffing in a muffin tin instead of rolling them into balls!
Sausage Stuffing Ball Recipe
These cute little sausage balls are such a fun way to eat stuffing during the holidays. I have been asked to bring them every time we get together. Make them with all the other classic sides like mashed potatoes, sweet potatoes, and rolls!
- Cook the Veggies: Preheat the oven to 375°F, then line a baking sheet with parchment paper. In a medium-sized saucepan over medium-high heat, add the olive oil, onion, celery, and carrots. Cook until the veggies are tender, about 3 minutes, then remove the pan from the heat and set it aside.
- Add: In a large bowl, combine the ground sausage, stuffing mix, chopped parsley, dried thyme, beaten egg, and chicken broth.
- Mix: Mix using your hands until combined.
- Scoop and Bake: Using a 2-inch scoop, scoop the mixture and roll it into a ball, then place balls on the prepared pan. Bake for 25-30 minutes or until golden brown and cooked through. Dip stuffing balls in gravy or cranberry sauce!
Alyssa’s Pro Tip
Getting the Perfect Texture: If your stuffing balls won’t hold together, the mix is off. Too dry? Add a splash of chicken broth. Too wet? Stir in a few extra bread crumbs until it holds its shape.
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- ▢ 1 pound ground sausage
- ▢ 1 tablespoon olive oil
- ▢ ¼ cup finely diced onion
- ▢ ¼ cup finely diced celery
- ▢ ¼ cup finely diced carrots
- ▢ 4 cups boxed stuffing bread crumbs
- ▢ 1 tablespoon fresh chopped parsley
- ▢ 1 teaspoon dried thyme
- ▢ 1 large beaten egg
- ▢ 1 cup chicken broth
Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
In a medium-sized saucepan over medium-high heat, add 1 tablespoon olive oil, ¼ cup finely diced onion, ¼ cup finely diced celery, and ¼ cup finely diced carrots. Cook until the veggies are tender, about 3 minutes. Remove the pan from the heat and set it aside.
In a large bowl, combine 1 pound ground sausage, 4 cups boxed stuffing bread crumbs, 1 tablespoon fresh chopped parsley, 1 teaspoon dried thyme, 1 large beaten egg, and 1 cup chicken broth. Mix using your hands until combined.
Using a 2-inch scoop, scoop the mixture and roll it into a ball. Place each ball on the prepared pan.
Bake for 25-30 minutes or until golden brown and cooked through. Dip with gravy or cranberry sauce!
Storage & Reheating Instructions
- Refrigerate: Once cooled, store sausage stuffing balls in an airtight container for up to 3–4 days.
- Reheat: Warm in the oven at 350°F for 6–8 minutes, or microwave for about 1 minute until heated through.
Serving: 2ballsCalories: 208kcalCarbohydrates: 20gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 32mgSodium: 440mgPotassium: 146mgFiber: 1gSugar: 2gVitamin A: 403IUVitamin C: 1mgCalcium: 58mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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