Three-Ingredient Cheddar Sausage Stuffing Balls
Boxed stuffing, ground sausage and sharp cheddar rolled into bite-size balls that bake up crisp outside and tender inside.
By Priya Natarajan ·
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- about 36 balls
If you always fight for the crunchy corner of the stuffing pan, this one is for you. Rolling the stuffing into small balls means every piece gets those crisp edges, and the sausage and cheese hold it all together without any eggs.
They work as a holiday appetizer, a side dish next to roast turkey, or a game-day snack. The whole thing uses one bowl and one pan.
Tips for even browning
Use a small cookie scoop so the balls are all the same size and finish baking at the same time. Mild breakfast sausage keeps them family-friendly. Hot Italian sausage gives them more kick. A sharp cheddar stands up to the herbs in the stuffing better than a mild one.
Make ahead
Shape the balls a day early, cover the pan and refrigerate. Add three or four minutes to the baking time when they go straight from the fridge into the oven. Baked leftovers reheat well in an air fryer at 350°F for about five minutes.
The recipe
Ingredients
- 1 box (6 oz) stuffing mix
- 1 cup boiling water
- 1 lb ground pork sausage
- 2 cups shredded cheddar cheese
- Cranberry sauce, for dipping (optional)
Instructions
- 1Heat the oven to 350°F and line a large sheet pan with parchment.
- 2Stir the stuffing mix and boiling water together in a big bowl until the crumbs are evenly moistened. Let it cool for a minute.
- 3Add the sausage and cheddar and mix with your hands until everything is evenly combined.
- 4Roll the mixture into 1-inch balls and set them on the pan with a little space between each one.
- 5Bake for 25 to 30 minutes, until golden and the sausage reaches 160°F inside. Cool briefly and serve with cranberry sauce.
