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Golden baked stuffing sausage balls in a white bowl with one broken open to show melted cheddar and a small bowl of honey mustard

Stuffing Sausage Balls

Cheesy sausage balls made with boxed stuffing mix instead of biscuit mix, baked until browned. Make them ahead or freeze them unbaked.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 30 sausage balls
Course: Appetizer
Cuisine: American
Ingredients Method Notes

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.
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