Imagine biting into a crispy, golden-brown sphere of pure comfort food magic that combines the rich, savory flavors of sausage, herbs, and perfectly toasted bread crumbs. These Stuffing Balls are not just another side dish – they're a culinary experience that will transform your meal from ordinary to extraordinary! Whether you're hosting a holiday feast, looking for a show-stopping appetizer, or simply craving a delicious twist on traditional stuffing, these irresistible sausage-packed balls are guaranteed to have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound sausage, crumbled
- 4 cups bread crumbs
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup fresh herbs (sage, thyme)
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a large skillet over medium-high heat, cook the crumbled sausage until it is fully browned and no pink remains. Break the sausage into small, even pieces while cooking.
- Remove the cooked sausage from the skillet using a slotted spoon, allowing excess grease to drain. Transfer the sausage to a large mixing bowl.
- In the same skillet, sauté the chopped onions and celery in the remaining sausage drippings until they become soft and translucent, about 3-4 minutes.
- Add the sautéed onions and celery to the bowl with the cooked sausage. Mix in the bread crumbs and fresh herbs (sage and thyme).
- Gradually pour in the chicken broth, stirring the mixture to ensure even moisture. The mixture should be moist but not soggy.
- Season the mixture with salt and pepper to taste. Mix thoroughly to distribute the seasonings evenly.
- Using clean hands or a large spoon, form the mixture into golf ball-sized spheres. Pack them firmly so they hold their shape.
- Arrange the stuffing balls on the prepared baking sheet, spacing them about an inch apart.
- Bake in the preheated oven for 20-25 minutes, or until the exterior is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let the stuffing balls rest for 5 minutes before serving. This helps them set and makes them easier to handle.
- Serve hot as a side dish or appetizer, garnished with additional fresh herbs if desired.
Tips
- Use day-old or slightly stale bread for the best texture in your bread crumbs – it helps absorb the flavors more effectively.
- Make sure to drain the sausage well to prevent your stuffing balls from becoming too greasy.
- Don't overwork the mixture when forming balls – pack them gently but firmly to keep them light and tender.
- For extra flavor, try using a mix of different herbs or adding a sprinkle of grated Parmesan cheese to the mixture.
- If the mixture seems too dry, add a bit more chicken broth. If it's too wet, add more bread crumbs.
- Use a small ice cream scoop or measuring cup to create uniform-sized stuffing balls for even cooking.
- Let the stuffing balls rest for a few minutes after baking to help them set and make them easier to serve.
- These can be prepared ahead of time and refrigerated before baking – just add a few extra minutes to the cooking time if cooking from cold.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
