Description
Sausage Stuffing Balls Recipe: Irresistible appetizer featuring savory sausage, herb stuffing, and a crispy outer layer – a crowd-pleasing favorite!
Ingredients
Scale
- 1 pound (454g) high-quality pork sausage, casings removed
- 2 cups (120g) dried bread cubes or stuffing mix
- 1/2 cup (120ml) chicken broth
- 2 large eggs, lightly beaten
- 1 medium onion, finely diced (about 1 cup)
- 2 celery stalks, finely diced (about 1/2 cup)
- 3 tablespoons unsalted butter
- 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (adjust if your sausage is already seasoned)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried rosemary
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
Instructions
- Step 1: Prepare the Base Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a large skillet over medium heat, melt the butter until it begins to foam. Add the diced onions and celery with a pinch of salt, then sauté for 4-5 minutes until they become soft and translucent but not browned. Add the sage and thyme during the last 30 seconds to bloom their flavors. Transfer this aromatic mixture to a large mixing bowl and allow it to cool for about 5 minutes.
- Step 2: Create the Mixture To the bowl with the cooled vegetable mixture, add the sausage meat, breaking it up with your fingers as you incorporate it. Next, add the dried bread cubes, beaten eggs, chicken broth, garlic powder, salt, pepper, and rosemary. Using clean hands (the best tools for this job), gently mix everything together until just combined. Avoid overmixing as this can make your stuffing balls dense rather than tender. You’ll know the consistency is right when the mixture holds together when squeezed but isn’t overly wet.
- Step 3: Form and Bake Using a 1.5-inch cookie scoop or measuring tablespoon, portion the mixture into uniformly sized balls, rolling them between your palms to create smooth, compact spheres. Arrange them on the prepared baking sheet, spacing them about an inch apart to allow air circulation. Lightly mist or brush the balls with olive oil to promote browning. Bake in the preheated oven for 20-25 minutes, until the Sausage Stuffing Balls are golden brown on the outside and the internal temperature reaches 165°F (74°C). For extra crispiness, you can broil them for the final 1-2 minutes, watching carefully to prevent burning.
- Step 4: Finish and Serve Remove the Sausage Stuffing Balls from the oven and let them rest on the baking sheet for 5 minutes – this helps them set up and makes them easier to handle. Transfer to a serving platter, sprinkle with fresh chopped parsley for a pop of color and fresh flavor, and serve while still warm. If you’re making them as part of a larger spread, consider providing a simple dipping sauce like cranberry sauce, maple dijon, or warm gravy to complement their savory profile.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg