Stuffing Sausage Balls Recipe delivers savory, herby bites with a crispy edge and a juicy, cheesy center. It suits holiday hosts, tailgate crews, and busy weeknights, and it takes about 35 minutes from prep to plate. I bake a double batch because my family raids the tray.
Easy Stuffing Sausage Balls Recipe
This Stuffing Sausage Balls Recipe stays easy to make because boxed stuffing mix does the heavy lifting. You toss everything in one bowl, mix, scoop, and bake. No mixer, no fussy steps, just golden meatballs that smell like the holidays.
The ingredients play well together and forgive small measuring quirks. The stuffing crumbs bind the sausage and cheese, so the balls hold shape and cook evenly. You get consistent results whether you make 12 or 48.
Ingredients You Need
- 16 ounces bulk ground breakfast sausage, mild or hot
- 2 cups finely crushed dry stuffing mix (Stove Top or bakery cubes; use gluten-free stuffing if you need it)
- 1.5 cups shredded sharp cheddar cheese, packed
- 4 ounces cream cheese, softened
- 1 large egg
- 1/4 cup milk or low-sodium chicken broth, as needed for moisture
- 1 teaspoon poultry seasoning if your stuffing blend tastes mild
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Optional add-ins: 2 tablespoons minced parsley, 1 jalapeño minced, 1/2 teaspoon crushed red pepper, or 1/2 cup finely sautéed onion and celery cooled
- Optional dips: cranberry mustard, maple Dijon, gravy
Pantry shortcuts and notes:
- Boxed stuffing brings seasoning and crunch without extra chopping.
- Pre-shredded cheddar works for speed; freshly shredded cheese melts a bit smoother.
- Swap turkey sausage if you want a leaner take.
Equipment:
- Large mixing bowl
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- 1 tablespoon cookie scoop or small ice cream scoop
- Measuring cups and spoons
- Instant-read thermometer
- Cooling rack
How to Make Stuffing Sausage Balls
- Prep: 15 minutes
- Cook: 18 to 22 minutes
- Total: 33 to 37 minutes
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment and lightly mist it with cooking spray.
- In a large bowl, mix the sausage and cream cheese until smooth. Stir in cheddar, egg, poultry seasoning, garlic powder, onion powder, and black pepper.
- Crush the stuffing mix into fine crumbs with a rolling pin or your hands. Add the crumbs to the bowl and mix until combined; splash in milk or broth if the mixture feels dry. Let the mixture rest 5 minutes so the crumbs hydrate.
- Scoop heaping tablespoon portions and roll them into 1.25 to 1.5 inch balls. Place them 1 inch apart on the baking sheet.
- Bake 18 to 22 minutes until the balls turn deep golden and the centers reach 165°F. Rotate the pan once for even color.
- Rest the sausage balls 5 minutes on a rack. Garnish with parsley and serve with your favorite dip.
Tips & Common Mistakes
- Crush stuffing to fine crumbs so the balls hold together and bake evenly.
- Let the mixture rest before scooping to hydrate the crumbs and prevent crumbling.
- If the mixture feels dry, add milk or broth 1 tablespoon at a time; if it feels loose, add a small handful of crumbs.
- Keep the mixture cool; chill it 10 minutes if it gets sticky.
- Scoop evenly so every ball cooks at the same pace.
- Avoid overmixing; mix just until combined to keep the texture tender.
- Line the pan to prevent sticking and help browning.
- Bake until the center hits 165°F for juicy sausage balls without guesswork.
- Pull them when golden; overbaking dries them out fast.
- Freshly shredded cheese melts smoothly; pre-shredded saves time on busy nights.
Variations
- Italian style: sweet Italian sausage, 1/2 cup grated Parmesan, and 1 teaspoon Italian seasoning; serve with warm marinara.
- Apple sage: add 1/2 cup finely grated apple and 1 teaspoon chopped fresh sage; reduce milk slightly.
- Jalapeño popper: use hot sausage, swap in pepper jack for cheddar, and add 1 diced jalapeño.
- Cranberry pecan: fold in 1/4 cup chopped dried cranberries and 1/4 cup toasted pecans.
- Lighter turkey: swap turkey sausage and use Monterey Jack for extra melt.
- Gluten-free: use a gluten-free stuffing mix; keep the rest the same.
How to Serve Stuffing Sausage Balls
Serve them hot with cranberry mustard, maple Dijon, or warm gravy for dipping. Add them to a holiday appetizer spread with cheddar, pickles, and olives. For brunch, pair with soft scrambled eggs and a simple fruit salad. A crisp pilsner, sparkling cider, or light pinot noir plays nicely with the savory, herby flavor.
Make-Ahead and Storage
- Chill unbaked: form balls, cover, and refrigerate up to 24 hours; bake as directed.
- Freeze unbaked: freeze on a sheet pan until firm, then bag for up to 2 months; bake from frozen at 400°F for 22 to 25 minutes.
- Refrigerate baked: store in an airtight container up to 4 days; reheat at 350°F on a rack for 8 to 10 minutes or in an air fryer at 350°F for 6 to 8 minutes.
- Freeze baked: cool completely, freeze up to 2 months; reheat at 350°F for 12 to 15 minutes.
- Microwave only for quick snacks; the oven or air fryer keeps the exterior crisp.
Nutrition Information
- Yield: about 36 sausage balls
- Serving size: 2 balls
- Approximate per ball: 85 calories; 6 g fat; 2 g carbs; 5 g protein; 180 mg sodium
- Numbers vary based on sausage, cheese, and stuffing brands.
Stuffing Sausage Balls Recipe
Stuffing Sausage Balls are a delicious party appetizer featuring flavorful sausage mixed with stuffing and cheese, baked until golden brown.
Ingredients
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix sausage, stuffing mix, cheese, and milk until well combined.
- Shape mixture into 1-inch balls and place on baking sheet.
- Bake for 20 minutes or until sausage is cooked through and balls are golden brown.
- Serve warm as an appetizer.
Notes
Use your favorite type of sausage for different flavor variations. These balls can be made ahead and reheated before serving.