Sausage Stuffing Balls
These addicting 3-ingredient Sausage Stuffing Balls are the easiest appetizer or side dish for any party or gathering. We love to serve them during the holidays. Be sure to make extra, they will be gone in an instant!
Servings: 50 servings
Calories: 46kcal
Ingredients
- 6 ounce box turkey or chicken Stove Top
- 1 pound breakfast sausage
- 2 cups freshly shredded cheddar cheese
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or non-stick aluminum foil.
- Bring 1 cup water to a boil in the microwave or on the stovetop. In a medium bowl, combine the boiling water and box of stuffing. Stir and fluff with a fork until the water is fully absorbed into the stuffing.
- To a large mixing bowl, add the prepared stuffing mix, uncooked sausage, and shredded cheddar cheese. Mix by hand or with an electric mixer until well-combined.
- Using a cookie scoop or spoon, form the mixture into 1-inch balls. Place on the prepared baking sheet.
- Bake 20-25 minutes, or until browned and cooked through.
- Once the sausage stuffing balls are done, remove them from the oven and cool slightly. Serve by themselves or with a dipping sauce on the side.
- Optional Homemade Cranberry Dipping Sauce: In a medium bowl, mix together 1 cup homemade or store-bought cranberry sauce with 1 tablespoon orange juice and a pinch of cinnamon. Adjust the flavors to your liking.
Video
Notes
Storage:
Store any leftover stuffing balls with sausage in an airtight container in the fridge for up to four days. Reheat in the oven or toaster oven until warmed through and a little toasted on top.
You can freeze leftover sausage balls too for up to 2 months. Thaw in the fridge overnight or on the counter for a few hours. Reheat as mentioned above.
Sausage Stuffing Balls are also perfect to make ahead of time too! You can make the stuffing mixture the day before, roll, and place the balls in an airtight container. Right before guests arrive, transfer them to a prepared sheet pan, and bake as directed.
You can even freeze raw stuffing balls as well! Layer them in between pieces of parchment and freeze for up to 2 months. You can bake them directly from frozen, the cook time will be a little longer to guarantee they are cooked through and toasted on top!
Tips:
- Buy fresh and uncooked breakfast sausage. Be sure it's the loose breakfast sausage in links or the large roll in the meat section of the grocery store.
- Use an electric hand mixer for easy mixing. This is a great tip, rather than stir by hand, it's even quicker and faster to mix the stuffing with an electric hand mixer.
- Scoop the sausage mixture into even-sized balls using a cookie scoop. This ensures that all of the balls are the same size to allow them to bake evenly.
- Lean Sausage Tip. If using a sausage lower in fat, consider adding ¼ cup additional cheese, 2 ounces cream cheese or ½ cup milk to avoid a dry sausage ball result.
- Customize the flavors. You can use your favorite kind of cheese in this mixture and add different fresh herbs or spices. Parsley, thyme, rosemary, paprika, dry mustard powder, and even a tiny hint of cayenne would all be delicious.
- Homemade Stove Top Stuffing Alternative: If you prefer to make your stuffing mixture from scratch, you can combine these ingredients:
- 6 cups toasted bread cubes, 1 tablespoon parsley flakes, 3 chicken bouillon cubes or 1 tablespoon salt free chicken bouillon powder, ¼ cup dried onion flakes, ¼ cup dried celery flakes, 1 teaspoon thyme, 1 teaspoon sage, ½ teaspoon black pepper, ½ teaspoon salt
Nutrition
Calories: 46kcal | Carbohydrates: 3g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 131mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 52IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 0.2mg
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