Stuffing Balls (3-Ingredient Recipe!)
These easy Stuffing Balls are made with just three ingredients and are loaded with savory sausage, stuffing, and melted cheddar cheese. Crispy and golden on the outside and tender and cheesy on the inside, these baked stuffing balls make a delicious Thanksgiving side dish, holiday appetizer, or easy way to jazz up boxed stuffing mix!
Quick Snapshot:
- Total Time: 35 minutes
- Equipment: Sheet pan and mixing bowl
- Best Tip: Don’t add too much water, otherwise the mixture will fall apart
- Perfect for: An easy appetizer; Thanksgiving; a fun alternative to regular stuffing
If the crispy edges are your favorite part of stuffing, these sausage stuffing balls were made for you!
Instead of baking everything in one dish, the stuffing mixture is rolled into individual balls so you get crispy edges in every bite.
And the best part? You only need three ingredients (four if you count water). Boxed stuffing mix keeps the prep easy, while sausage makes these hearty and flavorful and cheddar cheese adds a cheesy finish.
Serve this old fashioned stuffing balls recipe with gravy, alongside your Thanksgiving turkey, add them to a Christmas dinner spread, or set them out as an appetizer with cranberry sauce for dipping!
And if you love stuffing, you’ll adore this chicken and broccoli stuffing casserole, a popular recipe around here!
Ingredient Notes:
You only need three simple ingredients to make these cheesy sausage stuffing balls:
- Stuffing mix: One 6-ounce box of stuffing mix forms the base of the recipe. You can use your favorite flavor or variety.
- Boiling water: This softens and hydrates the stuffing mix so it’s easy to combine.
- Ground sausage: This makes the stuffing balls hearty and adds plenty of savory flavor. Use your favorite mild or hot ground sausage.
- Cheddar cheese: Shredded cheddar adds cheesy flavor and helps make the centers extra delicious. Sharp cheddar works especially well if you want a stronger cheese flavor.
How to Make Stuffing Balls with Sausage:
This recipe comes together easily and is a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.
- Preheat the oven to 350°F and line a large sheet pan with parchment paper.
- Add the stuffing mix and boiling water to a large bowl. Stir well to combine.
- Add the ground sausage and shredded cheddar cheese. Mix until everything is thoroughly combined.
- Scoop and shape the mixture into approximately 1-inch balls.
- Arrange the stuffing balls on the prepared pan, leaving some space between each one.
- Bake for 25-30 minutes, or until golden brown and the sausage reaches an internal temperature of 160°F.
How to Keep Stuffing Balls From Falling Apart:
- The key is to make sure the stuffing is properly hydrated from the water and to firmly press the mixture together when shaping the balls.
- The mixture should feel moist and hold together when pressed. If it seems crumbly and won’t stay together, add a very small amount of hot water and mix again. Avoid adding too much liquid at once, as an overly wet mixture can become soft and difficult to shape.
What Should the Stuffing Mixture Feel Like?
- Before shaping your stuffing balls, take a small handful of the mixture and squeeze it together.
- It should easily hold its shape without crumbling apart. At the same time, it shouldn’t feel soggy or have liquid squeezing out when pressed.
- If the mixture falls apart, it may need a little more moisture. Add just a small splash of hot water at a time until it holds together.
Tips and Tricks:
- Use boiling water: Hot water quickly hydrates and softens the stuffing mix so it’s easier to shape.
- Mix thoroughly: Make sure the sausage, cheese, and stuffing are mixed evenly.
- Don’t make the mixture too wet: It should be moist enough to stick together but not soggy.
- Pack the balls firmly: Compacting the mixture helps prevent the stuffing balls from falling apart while baking.
- Keep the size even: Approximately 1-inch balls will cook more evenly than balls of varying sizes.
- Space them apart: Leave space between each ball on the baking sheet so the edges can brown instead of steam.
- Check the sausage for doneness: Because the recipe contains raw ground sausage, use an instant-read thermometer to make sure the centers reach 160°F.
Why Make Stuffing Balls Instead of Regular Stuffing?
If you’re someone who goes straight for the crispy edges of the stuffing dish, these have more golden edges in every serving.
They’re also individually portioned, which makes them easy to serve for Thanksgiving or Christmas dinner. There’s no need to scoop stuffing from a casserole dish, and guests can easily grab one or two. They’re also perfect to serve as an easy appetizer with cranberry sauce or gravy.
Make-Ahead Instructions:
- You can prepare the stuffing mixture and shape the balls in advance. Arrange them on a parchment-lined baking sheet or in an airtight container, cover, and refrigerate until you’re ready to bake.
- Because this recipe contains raw sausage, keep the unbaked stuffing balls refrigerated and bake them within one day.
- When you’re ready to serve, bake according to the recipe directions. They may need a few extra minutes if they’re going directly from the refrigerator into the oven.
Storage:
- Refrigerator: Store leftover stuffing balls in an airtight container in the refrigerator for up to 4 days.
- Freezer: Let them cool completely, then place them in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
How to Reheat:
- Oven: Reheat at 350°F until warmed through.
- Air fryer: Reheat a small batch in the air fryer at 375°F for 8-10 minutes, or until hot and lightly crisp on the outside.
- Microwave: Microwave until warmed through for the quickest option. Keep in mind that the stuffing balls will be softer than if they’re reheated in the oven or air fryer.
Recipe Variations:
- Spicy sausage stuffing balls: Use hot Italian sausage or another spicy ground sausage.
- Extra cheesy: Swap some of the cheddar for pepper jack, mozzarella, etc.
- Herb stuffing balls: Add chopped fresh parsley, sage, rosemary, or thyme.
- Cranberry stuffing balls: Mix in some dried cranberries for a sweet and savory combination.
- Apple sausage stuffing balls: Add a small amount of diced apple for a touch of sweetness.
Frequently Asked Questions:
Why are my stuffing balls falling apart?
The mixture may be too dry or the balls may not have been packed firmly enough. When you squeeze the mixture in your hand, it should hold together easily. If it’s too crumbly, add a very small amount of hot water and mix again.
Do you cook the sausage before making these?
No! The ground sausage goes into the stuffing mixture raw and cooks while the stuffing balls bake. Make sure the center of the stuffing balls reaches 160°F before serving.
How do I know when they’re are done?
The outside should be golden brown and the sausage in the center should reach an internal temperature of 160°F. An instant-read meat thermometer is the best way to check.
How do I make them crispy?
Don’t crowd the baking sheet! Leaving space around each ball allows hot air to circulate and helps the outside brown. Baking until they’re golden also gives you those delicious crisp edges.
If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, share a photo with me on Instagram (tag @pumpkin_n_spice), or save this recipe to Pinterest so you can make it again whenever the craving hits!
More Easy Appetizers You’ll Love:
Stuffing Balls
Ingredients
- 1 (6 ounce) box stuffing mix
- 1 cup boiling water (see note below)
- 1 pound ground sausage
- 2 cups shredded cheddar cheese
Equipment
Method
- Preheat oven to 350℉. Line a large sheet pan with parchment paper. Set aside.
- In a large mixing bowl, add the stuffing mix and boiling water and mix well to combine. Add in the ground sausage and cheddar cheese and mix well.
- Scoop the mixture into approximately 1-inch balls and place onto the prepared sheet pan with space in between each ball.
- Bake for 25-30 minutes, or until the sausage reaches an internal temperature of 160℉, and golden brown. Remove from oven and let cool for several minutes. Serve with cranberry sauce for dipping, if desired.
Notes
- Note: to give these a bit more flavor, you can substitute the boiling water for boiling chicken broth or stock.
- Leftovers will keep in an airtight container for up to 4 days.
- To reheat: air fryer at 375℉ for 8-10 minutes or reheat in the microwave until warmed through. The air fryer is the best method, as it will help the stuffing balls retain the firmer texture and not become too mushy.
- To freeze: placed cooled balls in a freezer-safe container or bag in the freezer for up to 3 months. When ready to serve, let thaw completely in the refrigerator.
