I’m so excited to share this Sausage Stuffing Balls Recipe with you! It’s one of those dishes that’s so cozy and comforting, perfect for holiday dinners or whenever you want that warm, savory vibe on your plate. I love how these balls are soft and bursting with flavor, bringing the classic stuffing taste in a fun, bite-sized form that everyone in my family goes crazy for.
When I first tried this recipe, I was surprised by how easy it was to pull together — no complicated steps, just simple ingredients that come together beautifully. Whether you’re making a big roast dinner or just want a delicious appetizer, these sausage stuffing balls will steal the spotlight and make your meal memorable.
Why You’ll Love This Recipe
- Super Easy to Make: Combines simple ingredients with no fancy techniques, perfect for beginners.
- Perfect Party Starter: Bite-sized and packed with flavor, great for sharing with friends and family.
- Moist and Flavorful Texture: The grated apple and onion keep each ball soft and juicy, not dry at all.
- Versatile Side Dish: Works beautifully alongside roasts, mashed potatoes, or even as a snack on its own.
Ingredients You’ll Need
The magic of this Sausage Stuffing Balls Recipe is in how well these ingredients play off each other — juicy sausage meat, sweet apple, and fragrant spices make the flavors dance in every bite. I always recommend fresh sausage meat from a quality butcher if you can, it really makes a difference!
- Sausage Meat: Choose mild or herby sausage meat depending on your flavor preference; avoid pre-seasoned chunks for the best control.
- Soft White Bread: Use fresh and soft white bread for nice absorptive breadcrumbs, avoid crusts for a tender stuffing ball.
- Red/Sweet Apple: Adds natural sweetness and moisture, try to pick a crisp but sweet variety.
- White Onion: Grating the onion rather than chopping helps distribute flavor evenly without biting chunks.
- Garlic: Freshly grated garlic boosts the savory notes perfectly.
- Dried Sage: The classic herb for stuffing, but you can substitute fresh if that’s what you have on hand.
- Ground Nutmeg: A tiny pinch adds warmth and depth — don’t skip this one!
- Salt and Black Pepper: Balance and enhance all the flavors.
- Oil Spray: To help the balls crisp up beautifully in the oven without being greasy.
Variations
One of the things I love about this Sausage Stuffing Balls Recipe is how easily you can tweak it to fit your tastes or dietary needs. Feel free to get creative with what you add or swap out!
- Use Turkey or Chicken Sausage: For a leaner option, I’ve made these with turkey sausage, and they still turn out juicy and delicious.
- Add Fresh Herbs: Sometimes I toss in parsley or thyme for an herb boost depending on what’s in season.
- Ditch the Apple: If you prefer a more traditional stuffing flavor, just leave the apple out and maybe add some finely chopped celery for crunch.
- Spicy Kick: Add a pinch of chili flakes if you want a little heat — my family surprisingly loves this twist!
How to Make Sausage Stuffing Balls Recipe
Step 1: Prep Your Ingredients With Care
Start by preheating your oven to 200°C (400°F). Then, pulse your soft white bread in a food processor until you get a crumb-like texture — this step is super important because those soft, small crumbs soak up all the moisture from the apple, onion, and garlic. Grate the apple, onion, and garlic finely so they mix evenly throughout the stuffing balls, adding natural juiciness and flavor.
Step 2: Mix Everything Gently but Thoroughly
In a large bowl, combine the breadcrumbs with the grated apple, onion, and garlic. Use a fork to mash and mix them a bit — this helps the bread absorb all the delicious juices. Next, add your sausage meat, dried sage, nutmeg, salt, and black pepper. Give it a good mix until everything’s combined evenly, but be careful not to overwork the meat or the balls might turn out tough.
Step 3: Shape Into Perfect Little Balls
Use a tablespoon to scoop out equal portions of the mixture to help keep the balls uniform in size — they’ll cook evenly this way. Then roll each portion gently in your hands to make a neat ball. If the mixture feels too sticky or wet, a quick chill in the fridge for 15 minutes can help firm it up before rolling.
Step 4: Bake Until Golden and Delicious
Lay the sausage stuffing balls on a baking tray lined with greaseproof or parchment paper. Give them a good spray of oil — this helps create a nice golden crust without frying. Bake in the preheated oven for around 20 minutes, or until they’re piping hot through the center and beautifully golden on the outside. You’ll know they’re done when they smell irresistible and firm to the touch.
Pro Tips for Making Sausage Stuffing Balls Recipe
- Keep It Moist: I discovered this trick when adding grated apple — it naturally keeps the balls juicy without extra fat.
- Don’t Overmix: Too vigorous mixing can make the meat tough, so combine ingredients gently but thoroughly.
- Use a Tablespoon Scoop: Using a measuring spoon ensures consistent-sized balls for even cooking every time.
- Oil Spray Over Oil Drizzle: Avoid sogginess by spraying oil evenly rather than drizzling, which can pool and make the surface greasy.
How to Serve Sausage Stuffing Balls Recipe
Garnishes
I usually keep things simple with these sausage stuffing balls — a little sprinkle of fresh parsley or chopped chives brightens up the plate and adds a fresh pop of color. Sometimes a dash of wholegrain mustard or cranberry sauce on the side is fantastic for dipping, especially during holiday meals.
Side Dishes
These balls pair wonderfully with classic roast dinners like roast chicken, turkey, or pork. I often serve them alongside creamy mashed potatoes, roasted carrots, and a rich gravy for that perfect comforting plate. You can also enjoy them as an appetizer with a crisp green salad or roasted veggies.
Creative Ways to Present
For special occasions, I’ve arranged these sausage stuffing balls on a festive platter with sprigs of rosemary and served them with little skewers — makes for a lovely party appetizer. You could even stuff them inside mini bell peppers or serve them with a dipping sauce trio to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover sausage stuffing balls store well in an airtight container in the fridge for up to 3 days. I usually place a paper towel underneath to help absorb any excess moisture and keep them from getting soggy.
Freezing
I’ve frozen these sausage stuffing balls many times without losing their great texture. Just freeze them on a tray first until firm, then transfer to a zip-lock bag or airtight container — they’ll keep for up to 2 months. It’s a fantastic way to prep ahead for busy days or holiday meals!
Reheating
When reheating, I pop them in the oven at 180°C (350°F) for about 10-15 minutes to get them hot and slightly crispy again. Avoid microwaving if you want to keep that lovely crust — it tends to make them a bit mushy.
FAQs
-
Can I use pre-cooked sausage for the stuffing balls?
It’s best to use raw sausage meat as the recipe is designed to cook the meat thoroughly inside the balls. Using pre-cooked sausage could lead to overcooking and dry texture. If you only have pre-cooked sausage, consider chopping it finely and adjusting cooking time accordingly.
-
What type of bread works best for the stuffing balls?
Soft white bread is ideal because it absorbs moisture well and gives a tender texture. Avoid bread with a hard crust or dense texture like rye or whole grain, as these can make the balls dry or heavy.
-
Can I make these sausage stuffing balls gluten-free?
Absolutely! Swap the soft white bread for gluten-free bread crumbs or a suitable gluten-free bread alternative. Just ensure your sausage meat doesn’t contain fillers with gluten.
-
How do I know when the sausage stuffing balls are fully cooked?
They should be golden brown on the outside and reach an internal temperature of at least 160°F (71°C). You can test by cutting one open — there should be no pink inside and they should feel firm yet moist.
-
Can I prepare the mixture in advance?
Yes! You can mix everything and store the uncooked balls in the fridge for up to a day before baking. Just cover them tightly and keep chilled to preserve freshness.
Final Thoughts
This Sausage Stuffing Balls Recipe holds a special place in my heart because of its simplicity and crowd-pleasing flavor. Whether you’re new to cooking or a seasoned pro, these are a surefire way to impress without stress. I can’t wait for you to try making these — I promise once you do, they’ll become a regular on your table just like they are in mine.
Print
Sausage Stuffing Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 sausage stuffing balls
- Category: Appetizer
- Method: Baking
- Cuisine: British
Description
Sausage Stuffing Balls are a flavorful and soft appetizer or side dish, combining savory sausage meat with grated apple, onion, and herbs. Perfectly baked to a golden brown, these bite-sized treats complement any roast dinner and are easy to make from simple ingredients.
Ingredients
Main Ingredients
- 1 lb / 500 g Sausage Meat
- 45 g / 1.5 oz Soft White Bread
- 1 medium Red/Sweet Apple, peeled, cored & grated
- 1 medium White Onion, peeled & grated
- 1 medium clove Garlic, peeled & finely grated/minced
- 2 tsp Dried Sage
- 1/8 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1/4-1/2 tsp Black Pepper
- Oil Spray, as needed
Instructions
- Preheat Oven. Set your oven to 200°C (400°F) to ensure it is hot and ready for baking the sausage stuffing balls later.
- Prepare Breadcrumbs and Mix Moist Ingredients. Pulse the soft white bread in a food processor until it becomes crumb-like. In a large mixing bowl, combine these breadcrumbs with the grated apple, grated onion, and finely grated or minced garlic. Use a fork to mash and mix the ingredients thoroughly to allow the bread to absorb moisture from the apple and onion.
- Combine Sausage and Seasonings. Add the sausage meat to the breadcrumb mixture along with dried sage, ground nutmeg, salt, and black pepper. Mix everything well by hand or with a spoon until fully combined and evenly distributed.
- Form Balls. Using a 1 tablespoon measuring spoon, scoop out portions of the mixture and place them on a greaseproof or parchment paper-lined baking tray. Roll each portion between your palms to form evenly sized balls.
- Prepare for Baking. Lightly spray the sausage balls with oil spray to promote browning and prevent sticking during baking.
- Bake. Bake the sausage stuffing balls in the preheated oven for 20 minutes or until they are golden brown on the outside and cooked thoroughly, piping hot in the center.
Notes
- These sausage stuffing balls are ultra soft and bursting with flavour, making them a perfect side or appetizer with a roast dinner.
- You can use any quality sausage meat of your choice, but pork sausage is traditional and offers excellent flavor.
- The soft white bread is essential to achieve the right texture—it absorbs moisture to keep the balls tender.
- Grated apple adds a subtle sweetness and moisture that complements the savory sausage meat.
- The dried sage and nutmeg provide classic stuffing seasoning for a homely, comforting taste.
- If you prefer, you can add a pinch of chili flakes for a spicy kick.
Nutrition
- Serving Size: 1 stuffing ball
- Calories: 92 kcal
- Sugar: 1.31 g
- Sodium: 235 mg
- Fat: 7.22 g
- Saturated Fat: 2.586 g
- Unsaturated Fat: 4.227 g
- Trans Fat: 0.001 g
- Carbohydrates: 3.16 g
- Fiber: 0.4 g
- Protein: 3.54 g
- Cholesterol: 17 mg
