Sausage Stuffing Balls with sage and onion, a delicious recipe made from scratch with very little prep and effort. They can be served as appetizers or a nice side dish for you Thanksgiving or Christmas dinner. So easy to make, a big hit with everyone.
If some people can happily enjoy a feast without stuffing, other people see it as an unmissable part of the Thanksgiving or Christmas meal. Sure, turkey is the centerpiece, but the other dishes are equally important. And delicious too!
If you have a rather large turkey, and you choose to stuff it, there is so much to choose from. Bear in mind though that the roasting time will be slightly longer to ensure a through and even cooking.
But many will agree with me that having the stuffing served separately is no doubt less of a hassle, and you can get as creative as you wish, without worrying whether the stuffing is cooked well, or dreading that it might get contaminated with whatever.
So, how about some delicious stuffing balls instead? I kid you not, they are ready in about 30 minutes from scratch, and they taste absolutely delicious!
And bonus point, you can take out or add any other ingredients to make it your own recipe that totally pampers your taste buds and makes the feast a time to remember.
- sausage meat
- fresh sage leaves
- ground black pepper
- vegetable oil - for greasing the roasting tray
- cooking oil spray - for the top of the balls
Step-by-step photos and instructions
There is no need for a binding ingredient here, as the sausage meat can keep everything together really well. Sausage meat is usually well seasoned too, so no need for lots of seasoning.
- in a bowl, add the sausage meat, breadcrumbs, chopped fresh sage, finely chopped onion and black pepper and mix well
NOTE! I made my own breadcrumbs from some granary bread I had around, but any other bread you have can be used( 2-3 day old bread is even better). The easiest way is to chop it up and add it to a blender and blitz it until you get breadcrumbs. Otherwise store-bought breadcrumbs can be used.
- have a bowl of cold water around to wet your hands regularly, that keeps the mixture off your hands and helps shape the meatballs
- I shaped 22 sausage balls, but the number can go up or down depending on the size of you meatballs
- grease the roasting tray well with cooking oil, arrange the balls, then spray them with cooking oil spray, that will ensure a nice browning on the top
- bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 25 minutes until nicely browned and cooked through - no need to turn them onto the other side while baking
These stuffing balls are so nicely cooked, it's hard to believe they are baked and not fried. And the secret to the beautiful colour is using enough oil to cover the roasting tray all over, and spraying them with the cooking oil once arranged on the tray.
And there is no need at all to turn them around, they will be baked to perfection regardless. Just keep an eye on them, my oven for example tends to bake everything real fast. Even a few minutes can make the difference when it comes to colour.
I absolutely love these balls, and I think they are tasty as they are, but you can, of course, add any other ingredients you like: garlic, chilli flakes or powder, chives or spring onions, and so on.
So simple, but so delicious! And definitely, a huge hit with little and big ones. You can even use them as regular meatballs and serve them with tomato sauce, why not! Otherwise, some good old gravy or cranberry sauce would do for a festive touch.
Other stuffing recipes
Chestnut and Cranberry Stuffing Balls
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Sausage Stuffing Balls
- 450 g sausage meat
- 1 onion
- 100 g breadcrumbs
- 4 fresh sage leaves
- ⅛ teaspoon ground black pepper
- 2 tablespoon vegetable oil for greasing the roasting tray
- cooking oil spray for the top of the balls
- To make the breadcrumbs, cut 3-4 bread slices, add them to a blender and blitz everything well. Alternatively, you can use store-bought panko breadcrumbs or any other breadcrumbs you can find.
- Add them to a bowl together with the sausage meat.
- Chop the onion and sage leaves finely, and add them to the other ingredients.
- Season with black pepper.
- With wet hands, shape 22 meatballs.
- Grease the roasting tray well with the vegetable oil, arrange the balls in, then spray them all over with the cooking oil spray.
- Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 25 minutes or until nicely browned and cooked through.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
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