If you need an appetizer that feeds a crowd fast, these sausage stuffing balls are it.
They've got savory sausage, melty cheddar, and a stuffing mix that bakes up golden on the outside and stays soft in the middle. Serve them with a quick cranberry dipping sauce and you've got appetizers handled, whether it's a holiday spread or a game day table.
These aren't your average sausage balls recipe. Most of them use Bisquick, but these use chicken stuffing instead. That gives them more flavor and more texture, and it makes them feel a little more special for the season.
Why these sausage stuffing balls work
The stuffing mix does a lot of the work for you. It's already seasoned and it soaks up the flavor of the sausage as everything bakes. You don't need a long list of spices.
The sharp cheddar melts through the whole ball as it cooks. The eggs and milk bind it together so each one holds its shape on the tray. They come out browned on the bottom, tender in the middle, and impossible to eat just one.
How to make sausage stuffing balls
- Start with a pound of breakfast sausage in a big bowl. You don't brown it first. Raw sausage is what keeps the mixture moist enough to roll.
- Add the stuffing mix, cheddar, eggs, milk, poultry seasoning, and black pepper. Then get in there with your hands. It will feel thick and a little sticky, and that's right. A spoon makes an uneven mess. Clean hands are the only way to get it truly mixed.
- Now roll. A small cookie scoop helps if you have one, because it makes even balls that bake at the same rate. Aim for about an inch and a half and space them out so air can get around each one.
- Bake them until the outside is golden and the centers are cooked through. That takes about twenty to twenty-five minutes. While they bake, whisk up the cranberry sauce. It's four ingredients, and the sweet-tart cranberry against the savory sausage is what makes them memorable.
The cranberry dipping sauce
This is optional, but it shouldn't be. Cranberry sauce, a spoon of Dijon, a little honey, and a splash of apple cider vinegar, whisked until smooth. That's it.
The Dijon cuts the sweetness, the honey softens the tart cranberry, and the vinegar keeps it from tasting like jam. Make it while the sausage balls bake and let it chill while they rest. You can serve them with honey mustard or ranch too, but the cranberry is the one people remember.
When to serve them
These sausage balls are the first thing gone on a holiday appetizer tray, which is why people search for holiday sausage balls once the season turns. But they fit just as well on a football Sunday table, a brunch spread, or a potluck where you want to bring something that isn't another dip.
They're hands-off and they make a big batch, so they're a good one to keep around for any time you need a crowd-pleaser that doesn't need a fork.
Tips for the best sausage stuffing balls
- Use freshly shredded cheddar from a block. The pre-shredded kind is coated so it doesn't clump, and that coating stops it from melting into the mixture as smoothly. Grate your own for a better texture.
- If the mixture feels dry, splash in a little more milk. Stuffing mix absorbs at different rates depending on the brand, so loosen it just until everything holds together without crumbling.
- A cookie scoop keeps the balls even, which means they all finish at the same time. Uneven balls mean some are done while others are still soft in the middle.
Ways to change them up
This recipe is easy to make your own, and a few small swaps change the whole flavor.
- Want spice? Use hot sausage instead of regular, and it gives the whole batch a kick without changing anything else.
- Love a little extra holiday flavor? Fold in about half a cup of dried cranberries. They add a sweet, chewy bite in the middle of the savory sausage.
- Like pepper jack? Swap it for the cheddar. It melts the same way but brings more heat and a little tang.
- Making them for Thanksgiving? Use turkey sausage and cornbread stuffing mix. That version leans hard into the holiday flavors and still bakes up great.
- Want a smoky version? Stir in about half a cup of crisp, crumbled bacon along with everything else. The bacon adds crunch and a little salt.
- Want them richer and softer in the middle? Cut a few ounces of softened cream cheese into the sausage mixture. It makes a slightly different ball, but it's a favorite for a reason.
More recipes you'll love
If you like these sausage stuffing balls, try these other easy appetizers that are always a hit.
- Crockpot Grape Jelly Lil Smokies. A slow cooker classic that's the first thing gone at any party.
- Bacon Wrapped Little Smokies with Dr. Pepper Glaze. Sweet, smoky, and made for a crowd.
- Buffalo Chicken Dip. Creamy, spicy, and perfect for game day.
- Easy Hot Taco Dip. A warm, cheesy dip that feeds everyone.
📖 Recipe
Sausage Stuffing Balls
Equipment
Ingredients
- 1 pound breakfast sausage
- 1 chicken stuffing mix - 6 ounce box
- 2 cups shredded sharp cheddar cheese
- 2 eggs
- ⅓ cup milk
- 1 teaspoon poultry seasoning
- ½ teaspoon black pepper
- 2 tablespoons chopped parsley
Cranberry Dipping Sauce:
- 1 14 ounce can cranberry sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a light coat of nonstick spray.
- Add the breakfast sausage to a large mixing bowl.
- Add the stuffing mix, cheddar, eggs, milk, poultry seasoning, and black pepper.
- Mix until everything is well combined. The mixture will be thick and a little sticky.
- Roll into 1½-inch balls and place on the prepared baking sheet.
- Bake 20 to 25 minutes, until browned and cooked through.
- Meanwhile, whisk the cranberry sauce, Dijon, honey, and apple cider vinegar in a small bowl until smooth. Cover and refrigerate until serving.
- Sprinkle the cooked sausage balls with chopped parsley and serve warm with the cranberry dipping sauce, honey mustard, or ranch.
Notes
- Make ahead tip. Roll the balls and place them on a lined baking sheet, then cover and refrigerate for up to a day before baking. Bake them straight from the fridge and add a few minutes to the time.
- Freezer tip. You can freeze the unbaked balls on a tray until solid, then move them to a bag or container. Bake from frozen and add about 10 minutes. Or freeze them already baked for up to 2 months and reheat in the oven or air fryer.
- Watch the brand of stuffing mix. Some boxes are saltier than others, so taste one mixed ball before you roll the whole batch, or hold back a little of the poultry seasoning until you know how salty your sausage runs.
- Keep the balls even. A cookie scoop or a heaped tablespoon is the easiest way to get equal-sized balls so they all finish baking at the same time.
- Don't overmix. Stir just until everything comes together. Overworking the mixture makes the cooked balls dense and tough.
- Serve them warm. They're best right out of the oven and lose their appeal as they sit and cool, so time them to come out when guests are arriving.
- For a spicy version use hot sausage, or swap the cheddar for pepper jack. For a Thanksgiving take, use turkey sausage and cornbread stuffing mix.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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