Sausage Stuffing Balls (Easy Oven-Baked Recipe)

Sausage Stuffing Balls

These oven-baked sausage stuffing balls have mottled golden-brown surfaces, visible bread pieces, and tender centers. Dry boxed stuffing absorbs warm broth before it’s mixed with uncooked pork sausage, egg, softened onion, and parsley. That short rest softens the bread so the small bites hold together; gentle mixing keeps them from becoming dense.

Serve the balls piled in a bowl as an appetizer or side dish, with cranberry sauce or gravy alongside if you like.

Ingredients for Sausage Stuffing Balls

• 1 package (6 ounces; 170g) seasoned dry boxed stuffing mix, unprepared
• ½ cup warm low-sodium chicken broth (120g), plus up to 2 tablespoons more if needed
• 1 pound bulk pork breakfast sausage (about 450g), uncooked
• ⅓ cup finely diced yellow onion (about 55g)
• 1 large egg
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon neutral cooking oil, divided

The stuffing mix and sausage are already seasoned, so the base recipe does not include additional salt. Makes about 28–32 balls, or approximately 8 appetizer servings.

How to Make Sausage Stuffing Balls

1. Prepare the oven and sheet: Preheat the oven to 400°F (205°C). Lightly coat a large rimmed baking sheet with 1 teaspoon of the oil.
2. Soften the onion: Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Cook the onion for 4–5 minutes, until soft but not deeply browned. Let it cool slightly.
3. Moisten the stuffing: Toss the dry stuffing mix with ½ cup warm broth in a large bowl. Let it stand for 5–7 minutes, until the bread pieces feel soft and moist with no liquid pooling in the bowl. If hard, dry pieces remain, add broth 1 tablespoon at a time, up to 2 tablespoons more.
4. Mix gently: Stir the onion, egg, and parsley into the stuffing. Add the uncooked sausage and mix just until evenly distributed, without packing the mixture tightly.
5. Shape: Scoop and gently press the mixture into roughly round 1¼- to 1½-inch balls. Arrange them about 1 inch apart on the oiled sheet, using a second sheet if needed. If the mixture is too sticky to shape, chill it briefly first.
6. Bake and check: Bake uncovered for about 20–25 minutes, rotating the sheet halfway through if it is browning unevenly. Begin checking at 18–20 minutes, especially for smaller balls. The surfaces should be mottled golden-brown with darker toasted spots, and the center of a representative ball must reach 160°F (70°C) on an instant-read thermometer. Keep baking if the outsides brown before the centers reach temperature.
7. Rest and serve: Let the balls rest for about 5 minutes so they are easier to lift intact, then pile them in a serving bowl. Offer any sauce separately.

Getting the Stuffing Moisture Right

Give the stuffing its full resting time before adding more broth. Different mixes absorb liquid differently: the bread should be softened, but the bowl should not contain pooled liquid. Add extra broth only if hard, dry pieces remain. If the fully mixed batch is soft and sticky, chill it briefly rather than adding more liquid.

Shaping Balls That Cook Evenly

A small scoop helps keep the portions consistent. Press each ball just firmly enough to hold together; lightly oiled hands can help if the mixture clings. Larger balls may need longer than the stated bake window, so check the center temperature instead of relying on the clock.

Serving and Variations

Serve the warm balls unsauced, with cranberry sauce or warm turkey gravy on the side. For an appetizer spread, pair them with classic deviled eggs. For a larger holiday meal, add cheesy scalloped potatoes as another side.

For a spicier version, use hot Italian pork sausage or spicy breakfast sausage. If using links, remove the uncooked sausage from its casings. Seasoning will vary, but keep the balls small and check for a 160°F center.

Make-Ahead and Leftovers

Shape the uncooked balls up to 24 hours ahead, cover, and refrigerate. Chilled balls may need about 2–3 extra minutes in the oven; check their center temperature rather than relying on the clock. You can also freeze uncooked shaped balls individually on a tray, then transfer them to a freezer-safe container. Thaw overnight in the refrigerator before baking.

Cool cooked leftovers and refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months and thaw before reheating. Reheat in the oven or microwave until hot throughout. Heat only as long as needed, since prolonged reheating can dry them out.

Nutrition

Approximate nutrition per serving (⅛ of the recipe, about 3–4 balls): 275 calories, 11g protein, 18g fat, and 16g carbohydrates. Approximate values per 100g cooked: 290 calories, 12g protein, 19g fat, and 16g carbohydrates. Estimates exclude optional sauces and will vary with the sausage, stuffing mix, and moisture lost during baking.