Go Back
Stuffing Balls

Cheesy Sausage Stuffing Balls

Delicious and easy-to-make cheesy sausage stuffing balls, perfect as a side dish for any holiday or weeknight meal. These savory bites are packed with flavor and sure to be a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian sausage (casings removed)
  • 1 medium Onion chopped
  • 2 Celery stalks chopped
  • 1 cup Dried bread cubes day-old bread works best
  • 1/2 cup Milk
  • 1 large Egg lightly beaten
  • 1 teaspoon Dried sage
  • 1/2 teaspoon Dried thyme
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/2 cup Parmesan cheese shredded
  • 1/4 cup Fresh parsley chopped (optional)
  • 2 tablespoons Olive oil
  • 1 cup Chicken broth or more as needed

Equipment

  • Large skillet
  • Large bowl
  • Baking sheet

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
  2. In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  3. Add onion and celery to the skillet and cook until softened, about 5-7 minutes.
  4. In a large bowl, combine the cooked sausage mixture, bread cubes, milk, egg, sage, thyme, salt, pepper, Parmesan cheese, and parsley (if using). Gently mix until well combined and bread is moistened. Let sit for 5-10 minutes.
  5. Shape the mixture into 1-inch to 1 1/2-inch balls.
  6. Place stuffing balls on the prepared baking sheet. Pour chicken broth into the bottom of the baking sheet.
  7. Bake for 25-30 minutes, or until golden brown and heated through. Add more broth halfway through if needed.
  8. Serve warm as a side dish.

Notes

For a spicier kick, use hot Italian sausage. You can also add other vegetables like mushrooms or bell peppers. Leftovers can be stored in the refrigerator for up to 3 days.