I’m telling you right now, sausage stuffed balls are the best part of my holiday table. they The outside is crispyThe inside is soft, savory, and full of classic flavor. easy to makeIt’s fun to share and disappears quickly.
Welcome the holiday season with a flavor bomb
- Tested and perfect: I made a lot of these stuffing balls. This results in the right mix of crispy edges and soft centers. There are no dry, brittle bites here.
- A family favorite! These have been showing up at my family’s dinners and holiday parties for years, and they’re always the first to disappear.
- Easy steps: Simple ingredients, clear instructions, and tips to make success simple.
Reader’s Reviews
It was easy to make and delicious for Thanksgiving brunch. I needed to add a little more breadcrumbs to keep the shape, so I used Italian flavored breadcrumbs. Everyone loved them!
stuffing ball ingredients
- cow Breadcrumbs: Adding boxed breadcrumbs makes this recipe easy! Mrs. I used Cubbison brand. It’s lightly seasoned but not too salty. Some brands may be too salty.
- vegetable: It is important to pre-cook vegetables. Make sure the balls are soft before assembling them.
- Use a muffin tin:For the same effect, you can roll the filling into a muffin tin instead of rolling it into balls!
Sausage Stuffing Ball Recipe
These cute little sausage balls are a fun way to get some stuffing during the holidays. He told me to bring it every time we get together. Make it with all the other classic sides like mashed potatoes, sweet potatoes, and rolls!
- Vegetable dishes: Preheat the oven to 375°F and line a baking sheet with parchment paper. Heat a medium saucepan over medium heat and add the olive oil, onion, celery, and carrots. Cook until vegetables are tender, about 3 minutes, then remove pan from heat and set aside.
- add: In a large bowl, combine chopped sausage, stuffing mix, chopped parsley, dried thyme, eggs, and chicken broth.
- mix: Use your hands to mix until combined.
- Scoop and bake: Using a 2-inch scoop, scoop the mixture into balls, then place the balls in the prepared pan. Bake for 25-30 minutes or until golden brown and cooked through. Dip your stuffing balls in gravy or cranberry sauce!
Alyssa’s Expert Tips
Get the perfect texture: If the stuffing balls don’t stick together, the mix is off. Is it too dry? Add chicken broth. Too wet? Stir in a few more crumbs until they hold their shape.
sausage stuffing balls
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ingredient
- 1 pound chopped sausage
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- ¼ cup chopped celery
- ¼ cup finely chopped carrots
- 4 cup boxed breadcrumbs
- 1 tablespoon fresh chopped parsley
- 1 teaspoon dried thyme
- 1 large in size Beat the eggs
- 1 cup chicken broth
guideline
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Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
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Heat in a medium saucepan over medium heat. 1 tablespoon of olive oil, ¼ cup finely chopped onion, ¼ cup finely chopped celeryand ¼ cup finely chopped carrots. Cook until vegetables are tender, about 3 minutes. Remove the pan from the heat and set it aside.
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Put it in a large bowl and mix it. 1 pound chopped sausage, 4 cups boxed breadcrumbs, 1 tablespoon fresh chopped parsley, 1 teaspoon dried thyme, 1 large eggand 1 cup chicken broth. Use your hands to mix until combined.
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Using a 2-inch scoop, scoop the mixture into balls. Place each ball on prepared pan.
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Bake for 25-30 minutes or until golden brown and cooked through. Enjoy it with gravy or cranberry sauce!
memo
Storage and reheating instructions
- Refrigerated storage: Once cooled, store the sausage stuffing balls in an airtight container for up to 3-4 days.
- Reheat: Warm in the oven at 350°F for 6 to 8 minutes or in the microwave until cooked through, about 1 minute.
nutrition
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