Description
Sausage Stuffing Balls: Delicious and savory appetizer made with sausage, stuffing, and herbs. Quick, comforting, and perfect for entertaining.
Ingredients
Scale
- 1 pound (450g) quality pork sausage meat (removed from casings if using links)
- 2 cups (180g) dried breadcrumbs (preferably a mix of white and whole wheat)
- 1 medium onion, finely diced (about 1 cup/160g)
- 2 celery stalks, finely diced (about ½ cup/80g)
- 2 large eggs, lightly beaten
- ¼ cup (60ml) chicken broth
- 3 tablespoons fresh sage, finely chopped (or 1 tablespoon dried)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, melted
Instructions
- Step 1: Prepare the Aromatic Base Begin by melting 1 tablespoon of butter in a large skillet over medium heat. Add your finely diced onion and celery, cooking for 5-7 minutes until they become translucent and tender. During the last minute of cooking, add the minced garlic and stir constantly to prevent burning. The aroma will become wonderfully fragrant when the garlic hits the pan. Remove from heat and allow this mixture to cool for about 10 minutes – this prevents the hot vegetables from starting to cook the eggs when combined.
- Step 2: Create the Stuffing Mixture In a large mixing bowl, combine the breadcrumbs, chopped herbs, salt, and pepper. Mix thoroughly with a fork to ensure even distribution of the seasonings. Pour in the melted butter and toss until the breadcrumbs are lightly coated. This buttery coating will help achieve that irresistible golden exterior on your Sausage Stuffing Balls.
- Step 3: Combine All Ingredients Add the cooled vegetable mixture to your seasoned breadcrumbs and stir to combine. Next, add the sausage meat, breaking it apart with your fingers as you add it to ensure even distribution. Pour in the beaten eggs and chicken broth, then gently mix with your hands until just combined. Be careful not to overmix, as this can make your Sausage Stuffing Balls dense rather than tender.
- Step 4: Form and Bake Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Using a tablespoon or small ice cream scoop, portion the mixture and roll between your palms to form 1½-inch balls. Arrange them on the prepared baking sheet, leaving about 1 inch between each ball. Bake for 10 minutes at 400°F, then reduce the temperature to 350°F (175°C) and continue baking for 15-20 minutes until the Sausage Stuffing Balls are golden brown and cooked through (internal temperature should reach 160°F/71°C).
- Step 5: Rest and Serve Allow your Sausage Stuffing Balls to rest on the baking sheet for 5 minutes before transferring to a serving platter. This brief resting period allows the juices to redistribute throughout each ball, ensuring maximum flavor in every bite. Serve warm, garnished with additional fresh herbs if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 ball
- Calories: 128
- Sugar: 1
- Sodium: 257
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 7
- Cholesterol: 39