These stuffing sausage balls are the savory, cheesy bite that disappears first from the appetizer table. Instead of the usual biscuit mix, they use boxed stuffing mix, so every ball tastes like the best part of Thanksgiving dinner: sage, herbs, and browned edges. Pork sausage, sharp cheddar, and one egg hold everything together.
They bake in about 20 minutes, and you can shape them a day ahead or freeze them unbaked. That makes them an easy Thanksgiving appetizer, since the oven is free for a short time before the turkey needs it. If you like sausage balls, you may also like these Rotel sausage balls or the 3-ingredient air fryer version.
Why you will like these sausage balls
- Stuffing flavor in a bite. The seasoned stuffing mix does the work of herbs, salt, and crunch.
- Make ahead and freezer friendly. Shape and refrigerate for a day, or freeze them unbaked and bake from frozen.
- Short ingredient list. Sausage, stuffing mix, cheddar, an egg, and a little broth.
- Easy to serve. They are finger food, so no plates or forks are needed.
Ingredients for stuffing sausage balls
- 1 pound bulk pork sausage. Mild, sage, or hot all work. Use bulk sausage, not links.
- 6 ounces boxed stuffing mix. The dry, seasoned crumb kind (a standard 6 oz box).
- 3/4 cup chicken broth, warm. It softens the dry crumbs. Without it, the balls turn out crumbly.
- 1 1/2 cups shredded sharp cheddar. Shred it from a block if you can, because it melts better than pre-shredded.
- 1 large egg. It binds the mixture.
- 1/4 teaspoon black pepper. The stuffing mix and sausage are already salty.
- To serve: honey mustard or cranberry sauce for dipping.
How to make stuffing sausage balls
Step 1: Soften the stuffing
Heat the oven to 400°F and line a large baking sheet with parchment paper. Stir the stuffing mix and warm chicken broth together in a large bowl. Let it sit for 5 minutes so the crumbs absorb the broth.
Step 2: Mix everything
Add the sausage, cheddar, egg, and pepper to the bowl. Mix with your hands until it is evenly combined. Stop as soon as there are no streaks, because overmixing makes the balls dense.
Step 3: Shape the balls
Roll the mixture into balls about 1 1/2 inches wide, using a heaping tablespoon each. You should get about 30. Place them 1 inch apart on the baking sheet.
Step 4: Bake
Bake for 18 to 22 minutes, until the balls are browned and the center reaches 160°F. Let them cool on the pan for 5 minutes, then serve warm with honey mustard or cranberry sauce.
Tips for the best sausage balls
- Let the stuffing sit in the broth for the full 5 minutes. Dry crumbs steal moisture from the sausage.
- Use room temperature sausage. Cold sausage is harder to mix evenly.
- Roll the balls the same size so they bake evenly.
- Check the center with a thermometer. Ground pork should reach 160°F.
- Do not crowd the pan. Space lets the outsides brown.
Variations
- Cornbread stuffing. Use cornbread stuffing mix for a slightly sweeter, crumblier ball.
- Spicy. Use hot sausage, or add a pinch of cayenne.
- Different cheese. Pepper jack or Gruyère both work in place of cheddar.
- Turkey sausage. Bake until the center reaches 165°F for turkey sausage.
Storage, freezing, and make-ahead
Store baked sausage balls in an airtight container in the fridge for up to 4 days. Reheat at 350°F for 8 to 10 minutes. To make ahead, shape the balls, cover, and refrigerate for up to 24 hours before baking. To freeze, place the shaped, unbaked balls on a tray until firm, then move them to a freezer bag. Bake from frozen at 400°F, adding 5 to 8 minutes.
Frequently asked questions
Can I use stuffing cubes instead of the crumb-style mix?
Crush the cubes into small crumbs first. Large cubes make the balls hard to shape.
Why are my sausage balls dry or crumbly?
Usually the stuffing did not soak long enough, or the sausage was very lean. Let the stuffing sit in the broth for 5 minutes and use regular pork sausage.
Can I bake them in an air fryer?
Yes. Cook in a single layer at 375°F for 10 to 12 minutes, shaking once, until browned and cooked through.
What do I serve with them?
Honey mustard, cranberry sauce, or a warm dip. They also sit well next to a veggie tray on a party table.
More Thanksgiving appetizers and sides
If you want more bites for the same table, try bacon wrapped little smokies. For the stuffing lovers, there is also crockpot stuffing.
Stuffing Sausage Balls
Ingredients
- 1 pound bulk pork sausage mild, sage, or hot
- 6 oz stuffing mix dry seasoned crumb-style, 1 standard box
- 3/4 cup chicken broth warm
- 1 1/2 cups shredded sharp cheddar cheese
- 1 large egg
- 1/4 teaspoon black pepper
To serve
- honey mustard or cranberry sauce for dipping
Method
- Heat the oven to 400°F and line a large baking sheet with parchment paper. Stir the stuffing mix and warm chicken broth together in a large bowl and let it sit for 5 minutes.
- Add the sausage, cheddar, egg, and pepper. Mix with your hands until just combined and no streaks remain.
- Roll the mixture into balls about 1 1/2 inches wide (a heaping tablespoon each), about 30 in total. Place them 1 inch apart on the baking sheet.
- Bake for 18 to 22 minutes, until browned and the center reaches 160°F. Cool on the pan for 5 minutes and serve warm with honey mustard or cranberry sauce.
Notes
- Let the stuffing sit in the broth for the full 5 minutes so the balls do not turn out crumbly.
- Ground pork should reach 160°F. Turkey sausage should reach 165°F.
- Make ahead: shape and refrigerate up to 24 hours. Freeze unbaked on a tray, then bag; bake from frozen at 400°F and add 5 to 8 minutes.
- Leftovers keep 4 days in the fridge. Reheat at 350°F for 8 to 10 minutes.