Sausage Stuffing Balls
Sausage stuffing balls are the perfect appetizer or side dish for any holiday meal! You won't be able to stop at just one!
Servings: 16 servings
Ingredients
- 1 pound ground sausage
- 1 tablespoon olive oil
- ¼ cup finely diced onion
- ¼ cup finely diced celery
- ¼ cup finely diced carrots
- 4 cups boxed stuffing bread crumbs
- 1 tablespoon fresh chopped parsley
- 1 teaspoon dried thyme
- 1 large beaten egg
- 1 cup chicken broth
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium-sized saucepan over medium-high heat, add 1 tablespoon olive oil, ¼ cup finely diced onion, ¼ cup finely diced celery, and ¼ cup finely diced carrots. Cook until the veggies are tender, about 3 minutes. Remove the pan from the heat and set it aside.
- In a large bowl, combine 1 pound ground sausage, 4 cups boxed stuffing bread crumbs, 1 tablespoon fresh chopped parsley, 1 teaspoon dried thyme, 1 large beaten egg, and 1 cup chicken broth. Mix using your hands until combined.
- Using a 2-inch scoop, scoop the mixture and roll it into a ball. Place each ball on the prepared pan.
- Bake for 25-30 minutes or until golden brown and cooked through. Dip with gravy or cranberry sauce!
Notes
Storage & Reheating Instructions
- Refrigerate: Once cooled, store sausage stuffing balls in an airtight container for up to 3–4 days.
- Reheat: Warm in the oven at 350°F for 6–8 minutes, or microwave for about 1 minute until heated through.
Nutrition
Serving: 2balls | Calories: 208kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 440mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
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