Stuffing Sausage Balls are the ultimate 4 ingredient appetizer! This festive and fun two bite appetizer is the perfect combination of sausage, classic stuffing, cheddar cheese, and sweet dried cranberries. Served with cranberry sauce or gravy to dip they are highly addictive!
Stuffing Sausage Balls Recipe
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When it comes to entertaining it's important to have a few quick and easy appetizer recipes on hand just like this one! Whether it's for a holiday gathering, game day, family dinner, or potluck, these stuffing sausage balls are the perfect appetizer. Who wouldn't love the combination of sausage, stuffing and cheddar cheese?!
What are Stuffing Sausage Balls
These stuffing sausage balls are a fun and easy 4 ingredient appetizer. They are made with store bought sausage meat, a box of stuffing (or leftover homemade stuffing), cheddar cheese and dried cranberries. Everything is mixed together and then shaped into meatballs and baked until golden brown. The cheese is ooey and gooey, the stuffing warms the soul, and the sausages gets oh so crispy. Not to mention the sweet and tart pop of flavor from the dried cranberries. These stuffing sausage balls are simply divine!
More Fun Appetizers
- Crispy Prosciutto Caprese Cups
- Jalapeno Popper Pigs in a Blanket
- Cranberry Brie Cups
- Charcuterie Nachos
- French Onion Dip
Ingredients
- Sausage - this recipe uses sausage meat which can be found in most grocery stores, or you can buy premade raw sausage and remove the casings. We recommend using a mild flavored sausage such as mild Italian, honey garlic, or bratwurst. For a spicy variation you could use hot Italian sausage.
- Stuffing - this recipe is great for a quick holiday appetizer as you can simply use a box of store bought stuffing mix, prepare it according to package directions and allow it to cool. Or you can use homemade stuffing, it is a great way to use up leftover holiday stuffing!
- Cheddar Cheese - we recommend shredding your own cheese as pre-shredded store bought cheese is coated in a mixture to prevent clumping which also makes the cheese melt less.
- Dried Cranberries - this is optional but we love the addition of dried cranberries to give these stuffing sausage balls an extra pop of color and festive flavor! The sweet and tart cranberries pair perfectly with the rich and salty sausage, stuffing, and cheese.
How to Make Stuffing Sausage Balls
Full Printable Recipe at Bottom of page
- Preheat oven to 350℉.
- Line a rimmed baking sheet with parchment paper or greased tin foil and set aside.
- Prepare the box of stuffing mix according to the package directions. Set aside to cool while you prepare the remaining ingredients.
- In large bowl add the sausage meat, cheese, cooled stuffing and dried cranberries. Mix until evenly combined.
- Using a cookie scoop or spoon, scoop the mixture and roll into a 1" sized ball and place on the prepared baking sheet. The recipe will make 28-30 meatballs. Space the meatballs ½" apart so they are not touching.
- Bake 15-20 minutes, or until golden brown and cooked through.
- Serve with gravy or cranberry sauce for dipping. Enjoy!
Tips for the Best Stuffing Sausage Balls
- Flavor Variations - this recipe is so fun because it is versatile! You can customize the flavor by using different types of sausage and cheese.
- Spicy Variation - use a hot Italian sausage and a spicy Havarti and jalapeno Monterrey Jack cheese
- Stuffing - it is important to ensure the stuffing is cooled before you prepare the recipe. If the stuffing is still warm it will start to melt the cheese and heat up the sausage. This will make the mixture very sticky and difficult to roll into meatballs. You can use your favorite variety of store bought boxed stuffing mix or use a homemade recipe. It's a great way to use up leftover stuffing after the holidays!
- Shaping - ensure the sausage ball mixture is evenly combined. You want each ball to get an even distribution of stuffing, cheese, and meat. When rolling the meatball gently squeeze the ball while rolling to ensure it sticks together when baking.
FAQ
Oven - reheat at 350°F for 7-8 minutes on a baking tray covered with foil or until warmed through.
Microwave - reheat on a microwave safe dish in 30 second internals until warmed through.
Air Fryer - reheat at 350°F for 4-6 minutes or until warmed through.
Store in an airtight container in the fridge for up to 3-4 days, or freeze following below steps.
We recommend freezing fully cooked sausage balls. Allow the sausage balls to cool completely at room temperature then transfer to a freezer safe container. Arrange the sausage balls in a single layer and freeze for up to 3 months. Reheat from frozen on a baking tray covered with foil and bake at 350°F for 10-12 minutes, then uncover and cook for an additional 3-4 minutes.
You can shape the sausage balls and cover the baking tray with foil and refrigerated up to 24 hours in advance. Bake them just before serving.
Use store bought or homemade gluten free stuffing. Be sure to also check the label on the sausage and cheese to ensure it is gluten free.
Use a dairy free cheddar cheese.
More Meatball Recipes
- Meatball Subs on a stick
- Greek Meatballs
- Meatball Sub Cups
- Pull Apart Meatball Sliders
- Cranberry Sweet and Sour Meatballs
Enjoy!
- Sab
Stuffing Sausage Balls
Ingredients
- 1 lb ground sausage meat (or store bought sausages with the casing removed, see notes below)
- 6 oz box stuffing mix (plus water measurement for box of stuffing, or approximately 3 cups of homemade stuffing)
- 3 cups cheddar cheese (shredded)
- ⅓ cup dried cranberries (optional)
For Serving (Optional)
- Gravy (for dipping, leftover or store bought)
- Cranberry Sauce (for dipping, leftover or store bought)
Instructions
- Preheat oven to 350℉.
- Line a rimmed baking sheet with parchment paper or greased tin foil and set aside.
- Prepare 6 oz box stuffing mix according to the package directions. Set aside to cool while you prepare the remaining ingredients. If using homemade stuffing ensure it is cool and move to next step.
- In large bowl add the 1 lb ground sausage meat, 3 cups cheddar cheese, cooled stuffing and ⅓ cup dried cranberries. Mix until evenly combined.
- Using a cookie scoop or spoon, scoop the mixture and roll into a 1" sized ball and place on the prepared baking sheet. The recipe will make 28-30 meatballs. Space the meatballs ½" apart so they are not touching.
- Bake 15-20 minutes, or until golden brown and cooked through.
- Serve with Gravy or Cranberry Sauce for dipping. Enjoy!
Notes
Nutrition
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