Okay, so let me just say this right up front… stuffing balls are kinda my comfort-food love language. You know that moment on Thanksgiving when you’re eyeballing the stuffing tray like, “I swear I’m only taking one more scoop”—yeah, stuffing balls fix that whole situation. They’re tidy, they’re cute, and honestly, they pack in so much flavor it feels like a little happy dance in your mouth.
And hey, if you’re in the United States and you love those classic holiday flavors but want something easier to serve, easier to freeze, and honestly way more fun… stuffing balls are your new best friend.
Let me walk you through this stuff—well, not walk-walk, but you know what I mean.
Why Stuffing Balls Hit Different
I swear, there’s something magical about scooping up a handful of warm stuffing, rolling it up, and baking it till the edges get all golden and cozy. My family goes wild for these during Thanksgiving, Christmas, random Sundays… pretty much whenever I need a side dish that won’t stress me out.
Plus, stuffing balls make reheating way easier than the usual casserole dish. You just grab a few, pop them into the air fryer or oven, and boom—instant comfort.
Ingredients You’ll Need (Nothing Fancy, Promise)
I’m keeping it real here. Everything below is super standard pantry-and-fridge stuff:
- 2 tablespoons butter
- 1 large onion, chopped
- 1 cup celery, finely chopped
- ½ cup parsley, chopped
- ½ tablespoon ground sage
- 1 ½ teaspoons dried thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 cups low-carb bread, toasted and chopped
- 6 cups cornbread stuffing
- 1 large egg, slightly beaten
- 1 can chicken broth
If your family is anything like mine, half this stuff is already sitting around from other recipes because… well, that’s holiday cooking for you.
How To Make Stuffing Balls (With Zero Stress)
1. Heat Things Up & Sauté the Veggies
Preheat your oven to 375°F, and grab a baking sheet. I spray mine with nonstick spray because, you know, washing dishes is not my hobby.
Melt the butter in a skillet, toss in the onion, and let it cook for about 10 minutes until it softens. Then add celery, parsley, sage, thyme, salt, and pepper. Cook it all for another 5 minutes.
Honestly, the smell alone is worth making this recipe.
2. Bring the Mix Together
In a big ol’ bowl, pour in the low-carb bread and the cornbread stuffing. Give it a good stir so everything gets friendly. Add the beaten egg and ¾ cup of chicken broth. Stir again.
Now pour in that warm onion-celery mix. It’s okay if it steams up your glasses—happens to me every time.
Mix everything until it looks like cozy stuffing goodness.
3. Roll ’Em Up
Grab a handful of the mix and shape it into balls. Mine usually end up the size of golf balls, but hey, you do you.
Place them on the baking sheet and bake for 20 minutes.
4. The Final Touch
Pull the tray out and gently spoon the remaining chicken broth over the stuffing balls. Not too much—you’re looking for “moist,” not “soupy,” you know?
Pop them back in for about 15 more minutes, or until the tops look golden and firm.
My Extra Little Tips (Because I Can’t Help Myself)
- Add cooked sausage if you want a richer flavor. Trust me, it hits hard.
- Air fryer hack: Heat leftover stuffing balls in the air fryer for 4–5 minutes at 350°F. They come out crispy and perfect.
- Make ahead: These freeze like champs. I usually make a whole batch before Thanksgiving so I’m not losing my mind the day of.
- Kid-approved: My niece calls them “Thanksgiving meatballs,” which… kinda adorable.
Why This Stuffing Balls Recipe Belongs on Your Table
If you’re in the U.S. and you love simple, cozy, holiday-style food, stuffing balls just make sense. They look cute on the table, they’re easy to grab, and they bring that classic Thanksgiving flavor without any fuss.
I mean, let’s be real: Americans love finger foods. And these? These are basically Thanksgiving finger food that doesn’t fall apart. Win-win.
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