Stuffing Sausage Balls Recipe bakes up savory, herby, cheesy bites with crispy edges and juicy centers that taste like the best parts of Thanksgiving stuffing. It works for holiday parties, game day, or a quick appetizer, and you can get a batch on the table in about 30 to 35 minutes. I tested these during a weeknight movie marathon and almost ate the photo samples.
Homemade Stuffing Sausage Balls Recipe
You only need a bowl, a sheet pan, and a cookie scoop. Dry stuffing mix replaces flour or baking mix, so you skip measuring a bunch of dry ingredients. The seasoning already lives in the stuffing, which saves time and keeps flavor consistent.
You mix, scoop, and bake. No searing or stovetop fuss. Pre-shredded cheese and boxed stuffing keep the ingredient list short and smart.
“I brought these stuffing sausage balls to a potluck and watched them vanish in minutes. Crisp outside, tender inside, perfect herby flavor. Even the ‘I don’t snack’ people went back for more. Five stars from the whole table.”
Ingredients You Need
- 1 pound bulk pork sausage, hot or mild (use breakfast sausage for classic flavor; Italian sausage also works)
- 2 cups seasoned dry stuffing mix, crushed to breadcrumb size (Stove Top, Pepperidge Farm, or store brand)
- 2 cups shredded sharp cheddar cheese (freshly shredded melts best; bagged works in a pinch)
- 4 ounces cream cheese, softened (adds moisture and tenderness)
- 1 large egg (helps bind)
- 1/3 cup low-sodium chicken broth or milk, plus 1 to 2 tablespoons if needed (hydrate the stuffing)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 to 2 tablespoons minced parsley, optional
- Dips for serving: cranberry mustard, brown gravy, ranch, or hot honey
Pantry shortcuts and swaps:
- Use pre-shredded cheese if you want speed, then add 1 tablespoon extra broth if the mix feels dry.
- Choose gluten-free stuffing mix to make the recipe gluten-free.
- Swap turkey or chicken sausage if you prefer leaner meat. Add a teaspoon olive oil if the mixture looks dry.
Equipment:
- Large mixing bowl
- Baking sheet lined with parchment or a silicone mat
- Cookie scoop, about 1.5 tablespoons size
- Food processor or zip-top bag and rolling pin to crush stuffing
- Instant-read thermometer, optional
How to Make Stuffing Sausage Balls
- Prep: 10 minutes
- Cook: 18 to 22 minutes
- Total: 30 to 35 minutes
- Heat the oven to 400°F. Line a sheet pan with parchment.
- Pulse the stuffing mix in a food processor or crush it in a bag until it looks like coarse breadcrumbs.
- In a large bowl, add sausage, cheddar, cream cheese, egg, onion powder, garlic powder, poultry seasoning, and pepper. Mix until combined.
- Add the crushed stuffing and 1/3 cup broth or milk. Mix until the mixture holds together when you squeeze it. If it crumbles, add broth 1 tablespoon at a time.
- Scoop 1.5 tablespoon portions and roll into tight balls. Place them 1 inch apart on the pan.
- Bake for 18 to 22 minutes until browned and the centers reach 160°F. Rotate the pan at the midpoint for even color.
- Rest 5 minutes so the juices settle. Sprinkle with parsley and serve with your favorite dip.
Tips & Common Mistakes
This quick appetizer rewards a few smart moves and a light hand.
- Crush the stuffing small. Big chunks cause crumbly balls.
- Keep the sausage cold. Warm fat makes the mix greasy and loose.
- Mix just until combined. Overmixing toughens the texture.
- Hydrate gradually. The mixture should feel tacky, not wet or crumbly.
- Scoop uniformly for even baking. Aim for golf-ball size.
- Test a mini patty in a skillet to check seasoning and salt level from your stuffing brand.
- Use parchment so the bottoms brown without sticking.
- Bake to 160°F internal temp for juicy centers without overcooking.
- Hold in a low oven at 200°F for up to 30 minutes if the party runs late.
Variations I’ve Tried
- Spicy kick: use hot sausage and swap cheddar for pepper jack, then stir in minced jalapeño.
- Harvest twist: fold in 2 tablespoons chopped dried cranberries and a pinch of orange zest.
- Herby parmesan: add 1/3 cup grated parm and fresh thyme leaves.
- Maple-black pepper: brush with 1 tablespoon warm maple syrup and crack black pepper over the top right after baking.
- Lighter option: use turkey sausage and add 1 teaspoon olive oil for moisture.
- Gluten-free: use a gluten-free stuffing mix or crushed gluten-free crackers with 1 teaspoon extra poultry seasoning.
How to Serve Stuffing Sausage Balls
Set these sausage stuffing balls on a platter with small picks and a trio of dips: cranberry mustard, warm gravy, and ranch. Add a bowl of hot honey for the sweet-heat fans. Pair with sparkling cider, pilsner, or a light pinot noir. They also fit on a brunch board next to eggs and fruit for a day-after-Thanksgiving spread.
Make-Ahead
Mix and shape the balls up to 24 hours in advance, then cover and refrigerate. Bake straight from the fridge and add 2 to 3 minutes. Freeze raw balls on a sheet pan until firm, then bag and freeze up to 3 months. Bake from frozen at 400°F for 22 to 26 minutes.
Store baked sausage balls in the fridge for 4 days or freeze up to 2 months. Reheat in a 350°F oven for 8 to 10 minutes or in an air fryer at 350°F for 5 to 6 minutes. The microwave warms fast but softens the exterior. Keep them warm on a low slow cooker setting with a clean kitchen towel under the lid to catch moisture.
Nutrition Information
Approximate per ball, based on 36 balls: 110 calories; 7 g fat; 6 g protein; 6 g carbs; 330 mg sodium. Numbers vary by brand and size. If you want a lighter batch, use turkey sausage and part-skim cheese and trim 10 to 15 calories per ball.
Stuffing Sausage Balls Recipe
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sausage, stuffing mix, cheddar cheese, milk, eggs, and parsley (if using).
- Mix until all ingredients are thoroughly combined.
- Shape mixture into 1-inch balls and place onto the prepared baking sheet.
- Bake for 22–25 minutes until golden brown and cooked through.
- Serve warm as a delicious appetizer.