stuffing balls

Here’s a classic, easy recipe for 🧆 Stuffing Balls—crispy on the outside, soft and flavorful inside. Perfect with roast chicken or as a holiday side.

Traditional Stuffing Balls

Ingredients (makes about 12 balls)

• 2 cups fresh breadcrumbs
• 1 small onion, finely chopped
• 2 tablespoons butter or oil
• 1 teaspoon dried sage (or mixed herbs)
• ½ teaspoon thyme (optional)
• Salt and black pepper, to taste
• 1 egg, beaten
• 2–3 tablespoons chicken or vegetable stock

Instructions

1. Cook the onion
   • Melt butter in a pan over medium heat.
   • Cook onion gently for 5–7 minutes until soft (not browned).
   • Let cool slightly.
2. Mix ingredients
   • In a bowl, combine breadcrumbs, herbs, salt, and pepper.
   • Add cooked onion, beaten egg, and stock.
   • Mix until it just comes together (not wet).
3. Shape
   • Roll mixture into golf-ball-sized balls.
4. Bake
   • Place on a lined baking tray.
   • Bake at 190°C (375°F) for 20–25 minutes, turning once, until golden.

Optional Add-Ins

• Chopped parsley or rosemary
• A little grated Parmesan
• Cooked sausage meat mixed in (for richer stuffing)

Tips

• Don’t overwork the mixture—light hands keep them fluffy
• Add more stock if the mix feels dry
• Can be made ahead and baked just before serving

If you want, I can also give you crispy air-fryer stuffing balls, a sausage stuffing version, or a vegetarian twist. Just tell me!