I can’t stop making these Sausage and Stuffing Balls because a hidden ribbon of melted cheese in each one has guests elbowing each other for the last bite.

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I never planned to turn stuffing into bite sized chaos, but here we are. These Sausage Stuffing Balls started as a party trick and became dangerously addictive, try to eat just one.

I love how breakfast sausage adds that smoky, salty kick that makes the seasoned stuffing mix feel less like a side and more like the whole show. If you’ve made Stovetop Sausage Balls before you’ll see the family resemblance, but these lean into a meatball vibe — think Sausage Stuffing Meatballs — that makes you reach for another before you even notice.

They’re weirdly perfect for noshing.

Ingredients

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Breakfast sausage: rich in protein but high in fat adds savory, spicy flavor.
Seasoned stuffing mix: mostly carbs and sodium gives herby cozy bread base.
Eggs: add protein and moisture they help bind ingredients together, mild flavor.
Onion: low calorie, offers fiber and sharp, sweet and savory punch when cooked.
Celery: crunchy fiber, light vegetal notes, keeps texture from getting mushy.
Chicken broth: adds salty umami moisture, can reduce calories if low salt.
Butter: delivers richness and fat, boosts mouthfeel and golden color when baked.
Cheese: optional for salt fat and umami makes balls gooey and addicting.

Ingredient Quantities

1 pound breakfast sausage (mild or spicy)

1 (6 ounce) box seasoned stuffing mix

2 large eggs, beaten

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/2 to 3/4 cup chicken broth

2 tablespoons unsalted butter, melted

1 teaspoon poultry seasoning or 1/2 teaspoon dried sage

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Salt and black pepper to taste

Optional 1/2 cup grated Parmesan or shredded cheddar cheese

How to Make this

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1. Preheat oven to 375°F and line a baking sheet with parchment paper or spray it lightly with nonstick spray.

2. In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until mostly browned.

3. Add the finely chopped onion and celery to the skillet and cook another 4 to 5 minutes until the veggies are soft and the sausage is fully browned; drain off most of the fat and let the mixture cool a bit.

4. Transfer the sausage mixture to a large bowl and stir in the seasoned stuffing mix.

5. Add the beaten eggs, melted butter, poultry seasoning (or dried sage), parsley, and the optional 1/2 cup cheese if you’re using it; mix until evenly combined.

6. Pour in 1/2 cup chicken broth and stir; the mixture should be moist but hold together. If it seems too dry add up to 1/4 cup more broth, if too wet chill 15 to 20 minutes so it firms up.

7. Season with salt and black pepper to taste, remembering the stuffing mix and sausage already have salt so taste as you go.

8. With slightly wet hands, shape the mixture into golf ball sized balls (about 1 to 1 1/2 inches) and place them on the prepared baking sheet about 1 inch apart.

9. Bake 20 to 25 minutes until golden brown and the centers are set (internal temp should reach 165°F), rotate the pan once halfway if your oven cooks unevenly.

10. Let the stuffing balls rest 5 minutes on the pan, then serve warm with your favorite dipping sauce. Don’t worry if a few fall apart, they still taste awesome.

Equipment Needed

1. Oven (set to 375 F)
2. Baking sheet plus parchment paper or nonstick spray
3. Large skillet for browning the sausage
4. Wooden spoon or spatula to break up and stir the meat
5. Cutting board and chef’s knife for the onion and celery
6. Large mixing bowl for combining everything
7. Measuring cups and spoons for broth, butter and seasonings
8. Meat thermometer to check the centers reach 165 F
9. Cookie scoop or use slightly wet hands to form the golf ball sized portions

FAQ

Q: Can I make these ahead or freeze them?
A: Yes. You can shape the balls and freeze them on a sheet until firm then transfer to a bag, or bake first then freeze. From frozen bake at 375F for about 25 to 35 minutes or until internal temp reads 165F, or thaw overnight and bake shorter. They keep up to 3 months in the freezer.

Q: How do I keep the stuffing balls from falling apart?
A: Eggs are the main binder so dont skip them. Make sure the mix is moist but not soupy, add 1/2 to 3/4 cup chicken broth gradually. Chill the formed balls for 15 to 30 minutes before baking so they firm up, and pack them tight when rolling.

Q: What sausage should I use and can I add cheese?
A: Breakfast sausage mild or spicy both work great. You can swap in turkey or pork sausage if you want. The optional 1/2 cup grated Parmesan or shredded cheddar mixes in well for extra flavor, just fold it into the stuffing mix.

Q: How do I get a crispy outside and moist inside?
A: Bake at 375F spaced on a baking sheet, brush with melted butter halfway through or for extra crispiness bump the oven to 400F for the last 5 minutes. Dont overcrowd the pan so air can circulate.

Q: Can I make these gluten free or egg free?
A: For gluten free use a GF seasoned stuffing or GF breadcrumbs and check the sausage label. For egg free you can try a flax "egg" or extra breadcrumbs but texture will be a bit different and they may be more fragile.

Q: How should I store and reheat leftovers?
A: Refrigerate for 3 to 4 days in an airtight container. Reheat in a 350F oven for 10 to 15 minutes so they stay crisp, microwave works if youre in a hurry but they get soggy.

Sausage Stuffing Balls ⋆ That One Mom Recipe Substitutions and Variations

Breakfast sausage: swap in ground turkey or chicken sausage for a leaner ball, or use crumbled plant based sausage or tempeh if you want it meat free — works great either way.
Seasoned stuffing mix: use about 4 to 5 cups cubed day old bread (sourdough, French or cornbread) tossed with the same herbs, or use gluten free breadcrumbs plus extra poultry seasoning if you need GF.
Eggs (binder): replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes), or use 1/4 cup applesauce per egg for a moist bind if you dont mind a touch of sweetness.
Chicken broth: use vegetable broth for a vegetarian version, or water plus 1/2 to 1 teaspoon bouillon paste/cube, or low sodium beef broth for a richer flavor.

Pro Tips

1) Save a little sausage fat. Drain most but keep a tablespoon or two to toss with the stuffing mix for extra flavor, and brush a tiny bit on the balls before baking if you want a deeper brown. It makes a huge difference.

2) Moisture is the trickiest part so go slow with the broth. Start with less, press a bit of the mix in your hand to test if it holds, add more only if it falls apart. if it gets too wet chill it 15-20 minutes or stir in a tablespoon of panko or extra stuffing mix to firm it up.

3) For a crunchier outside bake the balls on a wire rack set over the sheet pan so air can circulate, or after baking give them a quick sear in a hot skillet with a bit of butter. both ways finish them nicer than just baking flat on parchment.

4) Taste as you go and be careful with salt and cheese. Sausage and seasoned stuffing already have sodium so season at the end, and if you add strong cheddar use less than you think because it can make the mixture gluey if overdone.

Sausage Stuffing Balls ⋆ That One Mom Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can't stop making these Sausage and Stuffing Balls because a hidden ribbon of melted cheese in each one has guests elbowing each other for the last bite.

Servings

servings

Calories

490

kcal

Equipment: 1. Oven (set to 375 F)
2. Baking sheet plus parchment paper or nonstick spray
3. Large skillet for browning the sausage
4. Wooden spoon or spatula to break up and stir the meat
5. Cutting board and chef’s knife for the onion and celery
6. Large mixing bowl for combining everything
7. Measuring cups and spoons for broth, butter and seasonings
8. Meat thermometer to check the centers reach 165 F
9. Cookie scoop or use slightly wet hands to form the golf ball sized portions

Ingredients

1 pound breakfast sausage (mild or spicy)
1 (6 ounce) box seasoned stuffing mix
2 large eggs, beaten
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 to 3/4 cup chicken broth
2 tablespoons unsalted butter, melted
1 teaspoon poultry seasoning or 1/2 teaspoon dried sage
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
Salt and black pepper to taste
Optional 1/2 cup grated Parmesan or shredded cheddar cheese

Directions

Preheat oven to 375°F and line a baking sheet with parchment paper or spray it lightly with nonstick spray.
In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until mostly browned.
Add the finely chopped onion and celery to the skillet and cook another 4 to 5 minutes until the veggies are soft and the sausage is fully browned; drain off most of the fat and let the mixture cool a bit.
Transfer the sausage mixture to a large bowl and stir in the seasoned stuffing mix.
Add the beaten eggs, melted butter, poultry seasoning (or dried sage), parsley, and the optional 1/2 cup cheese if you're using it; mix until evenly combined.
Pour in 1/2 cup chicken broth and stir; the mixture should be moist but hold together. If it seems too dry add up to 1/4 cup more broth, if too wet chill 15 to 20 minutes so it firms up.
Season with salt and black pepper to taste, remembering the stuffing mix and sausage already have salt so taste as you go.
With slightly wet hands, shape the mixture into golf ball sized balls (about 1 to 1 1/2 inches) and place them on the prepared baking sheet about 1 inch apart.
Bake 20 to 25 minutes until golden brown and the centers are set (internal temp should reach 165°F), rotate the pan once halfway if your oven cooks unevenly.
Let the stuffing balls rest 5 minutes on the pan, then serve warm with your favorite dipping sauce. Don’t worry if a few fall apart, they still taste awesome.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.