Description
These quick sausage and herb stuffing balls are a forgiving, foolproof appetizer that comes together in about 30 minutes with simple pantry ingredients. Perfect for potlucks, holiday tables, or busy weeknights, they feature a slightly crispy exterior and tender, flavorful interior that always gets rave reviews.
Ingredients
- 1 lb breakfast sausage (mild or spicy)
- 1 box (6 oz) seasoned stuffing mix (herb-seasoned variety)
- 3/4 cup low-sodium chicken broth (or vegetable broth)
- 2 large eggs, lightly beaten
- 1/2 cup finely diced onion (yellow or white)
- 1/2 cup finely diced celery
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- Optional: 1/4 cup dried cranberries, 1/4 cup chopped pecans, 2 tablespoons fresh parsley
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small skillet over medium heat, cook the diced onion and celery in a teaspoon of olive oil or butter for about 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds. Let cool for a minute or two.
- In a large mixing bowl, combine the breakfast sausage and sautéed vegetables. Mix until well combined.
- Add the stuffing mix, dried sage, dried thyme, crushed rosemary, and black pepper. Stir until the stuffing mix is evenly distributed.
- In a small bowl, whisk together the chicken broth and beaten eggs. Pour over the sausage mixture and mix with your hands or a spatula until fully combined. The mixture should be moist but hold its shape when pressed together. If too dry, add another tablespoon of broth; if too wet, add a tablespoon more stuffing mix.
- Using a cookie scoop or your hands, form the mixture into 1.5-inch balls (about 20-24 balls). Place on the prepared baking sheet, spacing about an inch apart.
- Brush the tops of each ball with the melted butter.
- Bake for 18-22 minutes, until golden brown and cooked through (internal temperature reaches 165°F/74°C). At the 15-minute mark, check and rotate the pan if browning too quickly on the bottom.
- Let the stuffing balls cool on the baking sheet for about 5 minutes before transferring to a serving platter.
Notes
Don’t overmix the sausage to keep the texture tender. Let the mixture rest for 5 minutes before shaping to help the balls hold their shape. Wet your hands lightly if shaping by hand to prevent sticking. For make-ahead, underbake by 2 minutes and finish just before serving. These freeze beautifully—shape and freeze raw, then bake from frozen adding 5 minutes. For the crispiest reheating, use an air fryer at 350°F for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 stuffing ball (bas
- Calories: 95
- Sugar: 1
- Sodium: 310
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 1
- Protein: 5
Keywords: sausage stuffing balls, bite-size appetizer, quick appetizer, potluck recipe, holiday appetizer, easy stuffing balls, sausage herb balls