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Sausage Stuffing Balls Recipe

Sausage Stuffing Balls Recipe

Make these Sausage Stuffing Balls for an easy way to use up holiday leftovers or an easy holiday appetizer! They’re delicious!

I love cooking Easter dinner for my family. Unlike other major holidays, it’s a time of the year that doesn’t come with the hustle and bustle and you can really sit and relax.

My family loves to come over for a fun Easter Egg hunt and then we enjoy a delicious dinner together.

My main Easter dinner dish is always a ham with a brown sugar and orange glaze.

Of course, after the egg hunt we are all hungry and ready for dinner. We’ve all been there though, where no matter what dinner will just not finish up!

I usually serve these delicious sausage stuffing balls as a quick appetizer. 

How to make Sausage Stuffing Balls:

Scroll down to get the full, printable recipe!

What you will need: 

  • 1lb Hatfield Recipe Essentials
  • Sweet Italian Ground Sausage

  • finely chopped onions

  • finely chopped celery
  • 
1 box of your favorite stuffing mix

  • 1 egg

  • chicken or vegetable stock
  • 1 can of whole berry cranberry sauce
  • orange juice.

Make this recipe:

Brown sausage in a heavy skillet. Remove sausage once it is browned and no longer pink and fry onions and celery until they are soft and translucent.

Cook stuffing mix according to package directions in a large sauce pot. Once stuffing is ready, add sausage, celery, onion, egg and stock. Mix well.

Prepare a large cookie sheet with parchment paper. Using a cookie scoop, scoop the sausage stuffing balls onto the prepared cookie sheet.

Bake in a preheated 350 degree oven for about 15 minutes, until the sausage stuffing balls are browned.

sausage stuffing balls

Serve the Sausage Stuffing Balls with a Cranberry Dipping sauce. Mix 1 can of whole berry cranberry sauce with 1/4 cup of orange juice.

sausage stuffing balls dipped into cranberry sauce

Don’t be afraid to get creative in your kitchen this Easter!

sausage stuffing balls

Don’t forget to pin this recipe for Stuffing Sausage Balls for later!

sausage stuffing balls

Sausage Stuffing Balls

Sausage Stuffing Balls

Yield: 24
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Make these stuffing sausage balls for an easy way to use up holiday leftovers or an easy holiday appetizer! They're delicious!

Ingredients

  • 1lb Sweet Italian Ground Sausage

  • 1/2 cup finely chopped onions

  • 1 celery stalk, finely chopped
  • 
1 box of your favorite stuffing mix

  • 1 egg

  • 1 cup chicken or vegetable stock
  • 1 can of whole berry cranberry sauce
  • 1/4 cup of orange juice.

Instructions

Brown sausage in a heavy skillet.

Remove sausage once it is browned and no longer pink and fry onions and celery until they are soft and translucent.

Cook stuffing mix according to package directions in a large sauce pot.

Once stuffing is ready, add sausage, celery, onion, egg and stock. Mix well.

Prepare a large cookie sheet with parchment paper.

Using a cookie scoop, scoop the sausage stuffing balls onto the prepared cookie sheet.

Bake in a preheated 350 degree oven for about 15 minutes, until the balls are browned.

Serve the Sausage Stuffing Balls with a Cranberry Dipping sauce.

Mix 1 can of whole berry cranberry sauce with 1/4 cup of orange juice.

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Sheet Pan Sausage and Peppers Made in the Oven - Momma Lew

Wednesday 1st of January 2020

[…] Hatfield sausage is made with high-quality ingredients. They’re all natural and delicious, the perfect way to […]

Calvin

Sunday 22nd of July 2018

These are great, I like sausage

Dana Rodriguez

Wednesday 2nd of May 2018

I haven't had sausage balls in so long and these look delicious! Thanks for the recipe!

ellen beck

Monday 30th of April 2018

These look good and are very different. Hubby LOVE sausage, and this would be something he would really enjoy. I might have to give these a go.

Aileen Adalid

Wednesday 28th of March 2018

Oh wow, this looks amazing and I bet it tastes amazing too. I gotta admit I haven't encountered this brand yet so now that I know it, I might as well give it a whirl. Thanks for this!

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