Sausage stuffing balls are the perfect appetizer or side dish for any holiday meal! These are full of such delicious flavors, you won’t be able to stop at just one!
What Are Sausage Stuffing Balls?
If you love stuffing as much as I do then you are going to looooove these amazing sausage stuffing balls! They are basically an appetizer version of the classic Thanksgiving side dish. That’s what I love about this recipe! It takes something that everyone loves and makes it easier and more fun to make all year round! Plus… It’s super easy! A few other sides you can make to go along with these are these roasted carrots, these smashed sweet potatoes or these delicious green beans!
The flavors in these sausage stuffing balls are so good! It’s the perfect mixture of spices and flavors. Oh, and the texture is incredible! It has a softer inside and golden brown crispiness on the outside. Once you eat one then you won’t be able to stop! Go ahead and try these for your holiday meals or parties. They are so delicious and all of your guests will go crazy over them!
Ingredients to Make Sausage Stuffing Balls
The ingredients that you need to make these stuffing balls are pretty simple! See the recipe card below for a list of exact ingredient measurements.
- Sausage: I used ground sausage for this recipe!
- Olive oil: If you don’t have any olive oil on hand then vegetable oil will work fine.
- Onion, Celery and Carrots: Makes sure that these are chopped up very finely. You don’t want large chucnks and you want them to cook evenly!
- Garlic Cloves: If you don’t have any fresh garlic cloves then you can use the minced garlic that’s in your fridge! ½ tsp equals about 1 clove of garlic.
- Salt and pepper: These are used to flavor to whatever taste that you like!
- Fresh Parsley: Using fresh parsley adds a delicious, earthy taste that isn’t too overpowering. But you can use dried parsley if that’s all that you have!
- Thyme: I used dried thyme in these stuffing balls.
- Bread: White bread works great for this recipe! Cut it up into small cubes.
- Eggs: Use large eggs that are at room temperature for easier mixing.
- Chicken Broth: I used chicken broth instead of water so that the stuffing would have more flavor. This is what will help bind it together to form it into balls!
Let’s Make Some Stuffing Balls!
These sausage stuffing balls are simple and take less than an hour… And that includes baking time! You are going to love them!!
- Preheat oven: Preheat the oven to 350 degrees.
- Cook sausage: In a medium-sized saucepan over medium-high heat, cook and crumble the sausage for 5-7 minutes or until brown and cooked through. Remove the sausage from the pan and set it aside.
- Cook vegetables: Pour the olive oil into the pan and add the onion. Then, cook for 3 minutes and then add the celery, carrots, garlic, and salt, and pepper. Cook for another 3 minutes or until the veggies are tender. Remove from the pan and set aside.
- Combine and mix: In a medium-sized bowl combine the sausage, veggies, parsley, and thyme. Add the bread to the bowl and mix everything together.
- Whisk eggs and chicken broth and combine: In a small bowl whisk together the eggs and chicken broth. Pour the egg mixture into the bowl with bread and sausage and stir it all together.
- Make into balls: Using a 2-inch scoop, scoop the mixture and then roll it into a ball. Place each ball on a baking sheet with parchment paper.
- Bake: Bake them in the oven for 25-30 minutes or until golden brown and cooked through.
These sausage stuffing balls and delicious and easy but there are a few things that you can do to make sure that they turn out just right!
- What if my sausage ball crumbles and doesn’t stick together? If this is happening its because your liquid ratio is off. The stuffing should be moist but not wet. If you have a puddle at the bottom of your bowl, there is too much liquid. Add in some more bread crumbs and mix everything again to soak that up. If it’s too dry, try adding a little bit more chicken broth and mix it together again until it starts to clump!
- No raw veggies: Even though it’s safe to eat them, you want your vegetables to be all the way cooked before you put this in the oven. You don’t want the crunchy texture to come from any raw carrots, celery or onions. They should be soft and the onions should be translucent when they are done cooking in the oil!
- Use a muffin tin: To get the same effect, you could put the stuffing in a muffin tin instead of rolling them into balls!
How to Store Leftovers
If you have a few of these leftovers then don’t throw them away! Save them and have them for lunch or dinner later in the week!
- Refrigerate: Once your sausage stuffing balls have cooled, place them in an airtight container. Put them in your fridge and they will last 3-4 days.
- Reheat: When you are ready to eat them again, you can either bake them at 350 degrees for 6-8 minutes. Or, you can pop them in the microwave for about a minute or until heated through!
Sausage Stuffing Balls
- 1 pound sausage
- 1 tablespoon olive oil
- 1/4 cup onion finely chopped
- 1/4 cup celery finely chopped
- 1/4 cup carrots finely chopped
- 2 garlic cloves finely minced
- salt and pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried thyme
- 5 cups of bread cut into small cubes (I used white bread)
- 2 large eggs
- 1/2 cup chicken broth
Preheat the oven to 350 degrees.
In a medium-sized saucepan over medium-high heat, cook and crumble the sausage for 5-7 minutes or until brown and cooked through. Remove the sausage from the pan and set it aside.
Pour the olive oil into the pan and add the onion. Cook for 3 minutes and then add the celery, carrots, garlic, and salt, and pepper. Cook for another 3 minutes or until the veggies are tender. Remove from the pan and set aside.
In a medium-sized bowl combine the sausage, veggies, parsley, and thyme. Add the bread to the bowl and mix everything together.
In a small bowl whisk together the eggs and chicken broth. Pour the egg mixture into the bowl with bread and sausage and stir it all together.
Bake them in the oven for 25-30 minutes or until golden brown and cooked through.
The Recipe Critic