Sausage stuffing balls are a hearty, crowd-friendly appetizer made with seasoned pork sausage, prepared stuffing, sharp cheddar, parsley, and poultry seasoning, then baked until golden outside and tender in the center.
When you need something warm and savory for a holiday table, game-day spread, or family gathering, these sausage stuffing balls fit right in. They combine the familiar flavor of traditional stuffing with rich sausage and plenty of melted cheddar in a convenient, hand-held bite.
The prepared stuffing gives each ball a softer, seasoned interior while the sausage adds moisture and savory flavor. Sharp cheddar melts throughout the mixture rather than simply sitting on top, and fresh parsley brings a little freshness to balance the richer ingredients.
They are also straightforward to assemble. Once everything is mixed, you simply shape the mixture into balls and bake them on a parchment-lined pan. There is no frying, complicated shaping, or separate sauce required, making this a practical appetizer when your oven is already doing most of the work.
Sausage Stuffing Balls Ingredients
Bulk pork sausage: The main savory ingredient and the source of much of the moisture and richness in the mixture. Use one pound of uncooked bulk sausage so it can be thoroughly incorporated with the remaining ingredients.
Prepared stuffing mix: Six ounces of stuffing mix, prepared according to its package instructions, creates the soft, bread-based texture that makes these different from standard sausage balls.
Sharp cheddar cheese: Three cups of freshly shredded sharp cheddar provide plenty of cheese flavor and help create rich, lightly crisp spots as the balls bake.
Large egg: One beaten egg helps bind the sausage, stuffing, and cheese together so the balls hold their shape in the oven.
Fresh parsley: Finely minced parsley distributes more evenly through the mixture and adds a fresh herbal note without overpowering the poultry seasoning.
Poultry seasoning: Two teaspoons reinforce the traditional stuffing flavor and pair especially well with pork sausage.
Kosher salt and black pepper: Add these according to your taste. Remember that sausage, stuffing, and cheddar can already contain salt, so season thoughtfully.
How to Make This Sausage Stuffing Balls
STEP 1: Heat your oven to 350°F (175°C). Line a large baking sheet with parchment paper so the sausage balls release easily after baking and cleanup stays simple.
STEP 2: Prepare the stuffing mix according to the directions on its package. You need about 6 ounces of prepared stuffing for the sausage mixture. Allow it to cool enough that you can comfortably handle it before combining it with the raw sausage and cheese.
STEP 3: Add the bulk pork sausage, prepared stuffing, freshly shredded sharp cheddar, minced parsley, poultry seasoning, and beaten egg to a large bowl. Season lightly with kosher salt and freshly ground black pepper.
STEP 4: Work the ingredients together until the stuffing, cheese, herbs, egg, and seasonings are distributed evenly throughout the sausage. Mixing thoroughly is important because it prevents some balls from ending up mostly sausage while others contain too much stuffing.
STEP 5: Scoop portions of the mixture and roll them between your hands into compact balls about the size of a golf ball. Press each portion together firmly enough that it holds its shape, but avoid squeezing so aggressively that the finished texture becomes overly dense.
STEP 6: Arrange the shaped sausage balls across the prepared baking sheet with a little space between them. Keeping them separated allows hot air to circulate around their edges and encourages more even browning.
STEP 7: Bake for about 25 minutes, or until the pork sausage is completely cooked and the outsides of the balls have developed an appetizing golden-brown color. If you prefer slightly deeper browning, leave them in the oven for another couple of minutes while watching closely.
What to Serve with Sausage Stuffing Balls
These savory bites work especially well as part of an appetizer spread, but they can also function as a substantial side dish during a holiday meal.
A crisp green salad is a useful pairing because its lighter texture balances the richness of the sausage and cheddar. Choose a simple salad rather than one overloaded with cheese or other heavy toppings.
Roasted vegetables also pair naturally with the poultry seasoning and stuffing flavors. Brussels sprouts, green beans, carrots, or roasted squash can make the sausage balls feel more like part of a complete dinner.
For a holiday-style plate, serve them alongside mashed potatoes, roasted potatoes, or your other favorite traditional sides. Their stuffing-inspired flavor makes them particularly comfortable next to classic Thanksgiving or Christmas dishes.
Can I prepare sausage stuffing balls ahead of time?
Yes. You can mix and shape the balls ahead, arrange them on a covered tray, and refrigerate them until you are ready to bake. Keeping the unbaked mixture cold also makes the balls easier to handle if the sausage becomes soft while shaping.
How do I know when sausage stuffing balls are done?
The outside should look golden and the pork sausage must be fully cooked in the center. For the most reliable result, check the internal temperature of one of the larger balls with an instant-read thermometer rather than relying only on exterior color.
Why are my sausage stuffing balls falling apart?
They may need more thorough mixing or firmer shaping. The beaten egg helps bind the mixture, but the sausage, stuffing, cheese, and egg still need to be worked together evenly. Press each portion gently but firmly while rolling so the ingredients stay connected.
Can I use freshly shredded cheddar?
Freshly shredded cheddar is especially suitable here because it melts readily throughout the sausage mixture. Sharp cheddar gives the strongest cheese flavor and holds its own against the seasoned pork and poultry seasoning.
Can I make the sausage balls smaller?
Yes, but smaller portions will generally cook more quickly than golf-ball-sized portions. If you reduce the size, begin checking them earlier so the sausage cooks completely without the exterior becoming unnecessarily dry or deeply browned.
Helpful Tips
- Cool the prepared stuffing slightly before mixing. Very hot stuffing can soften the cheese immediately and make the raw sausage mixture more difficult to shape neatly.
- Shred the cheddar yourself when possible. Freshly shredded cheese blends easily into the mixture and creates pockets of melted cheese throughout the baked sausage balls.
- Keep the balls similar in size. Uniform portions help everything finish cooking at roughly the same time, reducing the chance of having smaller pieces dry out while larger ones remain undercooked.
Keeping Leftovers Fresh
Allow leftover sausage stuffing balls to cool before transferring them to an airtight container. Refrigerate them promptly and keep them chilled for about 3 to 4 days.
For longer storage, arrange completely cooled sausage balls in a freezer-safe container or bag. Separating layers with parchment can prevent them from freezing together. For the best texture, use frozen leftovers within about 2 to 3 months.
Reheat refrigerated sausage balls in a 350°F oven until they are hot throughout. The oven is especially useful when you want to restore some of the lightly browned exterior. You can also warm individual portions in the microwave, although the outside will be softer.
If reheating from frozen, thaw the sausage balls overnight in the refrigerator when possible before warming them. This helps the centers heat more evenly without overcooking the cheese and sausage around the edges.
Sausage Stuffing Balls
Ingredients
- 3 cups sharp cheddar cheese freshly shredded
- 2 teaspoons poultry seasoning
- 1 large egg beaten
- 6 ounces stuffing mix prepared according to package directions
- 1/4 cup fresh parsley finely minced
- 1 pound bulk pork sausage
- Freshly ground black pepper as desired
- Kosher salt to taste
Instructions
- Heat the oven to 350°F (175°C). Cover a baking sheet with parchment paper to keep the sausage balls from sticking and to simplify cleanup.
- Place the pork sausage, prepared stuffing mixture, shredded cheddar, finely chopped parsley, poultry seasoning, and beaten egg in a large mixing bowl. Add kosher salt and freshly ground black pepper according to taste.
- Thoroughly work the ingredients together until they are evenly incorporated and the mixture is uniform throughout.
- Portion the sausage mixture and roll each portion between your hands into a compact ball approximately the size of a golf ball. Press the mixture firmly enough for each ball to retain its shape.
- Arrange the formed balls on the parchment-lined baking sheet, leaving a small amount of space between each one.
- Transfer the baking sheet to the preheated oven and bake for approximately 25 minutes, or until the sausage stuffing balls are completely cooked through and their surfaces are golden brown.
- For a slightly deeper browned exterior, allow them to remain in the oven for an additional couple of minutes at the end of the baking period.