Stuffing balls are a delicious and versatile side dish that pairs wonderfully with a variety of meals, especially during the holiday season. These savory bites are packed with flavor, easy to make, and a crowd favorite for their comforting taste and appealing presentation. Whether served alongside a roast dinner or enjoyed as a snack, stuffing balls are a must-try addition to your culinary repertoire.
Ingredients
- 4 cups of breadcrumbs (preferably stale bread)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 tablespoon of fresh sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon of thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of melted butter
- 1 egg, beaten
- 1/2 cup of chicken or vegetable stock
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
- Prepare the Mixture: In a large mixing bowl, combine the breadcrumbs, onion, garlic, parsley, sage, thyme, salt, and pepper. Mix well.
- Add the Wet Ingredients: Pour in the melted butter, beaten egg, and stock. Mix thoroughly until the ingredients come together and can hold their shape when pressed. If the mixture feels too dry, add a little more stock.
- Shape the Balls: Using your hands, form the mixture into golf ball-sized shapes and place them on the prepared baking tray.
- Bake: Bake the stuffing balls in the preheated oven for 20-25 minutes, or until golden brown and slightly crispy on the outside.
- Cool Slightly and Serve: Remove from the oven and allow them to cool slightly before serving.
Serving and Storage Tips
- Serving: Stuffing balls are best served warm, alongside roasted meats, mashed potatoes, and gravy. They also make a great addition to a festive platter.
- Storage: Store leftover stuffing balls in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
- Freezing: You can freeze uncooked stuffing balls for up to 3 months. Freeze them on a tray until firm, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 5-10 minutes to the cooking time.
FAQs
1. Can I make stuffing balls vegetarian?
Yes! Simply use vegetable stock instead of chicken stock and ensure the butter or egg substitutes are plant-based if needed.
2. Can I prepare stuffing balls in advance?
Absolutely! You can prepare the mixture and shape the balls a day ahead. Store them covered in the refrigerator until you’re ready to bake.
3. Can I use store-bought stuffing mix?
Yes, you can use a stuffing mix as a base. Add fresh herbs and other ingredients to elevate the flavor.
4. How do I make stuffing balls gluten-free?
Substitute regular breadcrumbs with gluten-free breadcrumbs and ensure all other ingredients, like stock, are labeled gluten-free.
Stuffing balls are an easy and delicious addition to your menu, guaranteed to impress your guests and add a touch of homemade charm to any meal!
PrintStuffing Balls
Stuffing balls are a delightful twist on traditional stuffing, offering individual portions that are crispy on the outside and moist inside. They’re perfect for holiday gatherings or as a side dish to complement various meals. Here’s a simple recipe to make them at home:
Ingredients
- 4 cups dry stuffing mix
- 1 cup chicken broth
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 small onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 teaspoon poultry seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Sauté Vegetables: In a skillet over medium heat, melt the butter. Add the finely chopped onion and celery; sauté until softened, about 5 minutes.
- Combine Ingredients: In a large mixing bowl, combine the dry stuffing mix, sautéed vegetables (with the butter), beaten eggs, poultry seasoning, salt, and pepper. Pour in the chicken broth and mix until the stuffing is evenly moistened. Let the mixture sit for a few minutes to allow the liquid to absorb.
- Form Stuffing Balls:Â Using your hands, shape the mixture into balls approximately 1.5 to 2 inches in diameter. Place them on the prepared baking sheet, spacing them slightly apart.
- Bake:Â Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the stuffing balls are golden brown and firm to the touch.
- Serve:Â Remove from the oven and let them cool slightly. Garnish with freshly chopped parsley before serving.
Notes
- For added flavor, consider incorporating mix-ins such as diced apples, dried cranberries, or cooked sausage into the stuffing mixture.
- Ensure the stuffing mixture is moist enough to hold together when forming the balls; if it’s too dry, add a little more broth.
- These stuffing balls can be prepared ahead of time. After forming the balls, cover and refrigerate them for up to 24 hours before baking.