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Cozy Sausage Stuffing Balls with Apple and Sage

Cozy Sausage Stuffing Balls with Apple and Sage - featured image
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These cozy sausage stuffing balls with apple and sage are the perfect comfort food—crispy on the outside, soft on the inside, and full of warm, savory flavor. Made with simple ingredients, they come together in about 45 minutes and are perfect for cozy nights, holiday gatherings, or any time you need a little extra comfort.

Ingredients

Scale
  • 1 lb (450g) ground pork sausage (mild or breakfast-style)
  • 3 cups (150g) seasoned breadcrumbs
  • 1 medium apple (Honeycrisp, Fuji, or Granny Smith), finely diced (about 1 cup or 150g)
  • 1 small yellow onion, finely diced (about 1/2 cup or 75g)
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth or stock
  • 2 large eggs, lightly beaten
  • 3 tablespoons (45g) unsalted butter, melted
  • 2 tablespoons fresh sage, finely chopped
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Finely dice the apple and onion into about 1/4-inch pieces. Mince the garlic and finely chop the fresh sage. Set everything aside.
  3. Optional but recommended: In a small skillet over medium heat, melt 1 tablespoon of the butter. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until fragrant. Let cool for a few minutes.
  4. In a large mixing bowl, add the ground sausage, beaten eggs, melted butter (if you used some for the onion, use the remaining 2 tablespoons), and chicken broth. Mix gently with your hands or a spatula until just combined. Do not overmix.
  5. Add the breadcrumbs, diced apple, cooked onion and garlic (or raw if you skipped the sauté), fresh sage, salt, pepper, thyme, and nutmeg if using. Mix until evenly combined. The mixture should be moist but hold together when squeezed. If too dry, add another tablespoon of broth; if too wet, add a tablespoon more of breadcrumbs.
  6. Let the mixture rest for 5-10 minutes to allow the breadcrumbs to absorb the moisture.
  7. Using a cookie scoop or your hands, portion the mixture into balls about 1.5 inches in diameter (about 2 tablespoons each). Place them on the prepared baking sheet, leaving about an inch of space between each. You should get about 20-24 balls.
  8. Bake for 18-22 minutes, or until golden brown and cooked through. Halfway through, flip each ball gently with a spatula to ensure even browning. Internal temperature should reach 160°F (71°C).
  9. Let the stuffing balls cool on the baking sheet for 5 minutes, then transfer to a cooling rack to keep the bottoms from getting soggy. Serve warm.

Notes

Let the mixture rest for 5-10 minutes before shaping to prevent the balls from falling apart. Use a light hand when mixing to avoid dense stuffing balls. Flip halfway through baking for even browning. For best results, use fresh sage instead of dried. The flavors meld and deepen overnight, so these can be made a day ahead and reheated.

Nutrition

Keywords: sausage stuffing balls, apple sage stuffing, holiday appetizer, comfort food, easy stuffing recipe, Thanksgiving side dish

Find it online: https://elaraeats.com/cozy-sausage-stuffing-balls-with-apple-and-sage/