A friendly start: what these stuffing balls are about
These Thanksgiving Stuffing Balls are small, flavorful bites made from bread crumbs, cranberries, sage, onion, and garlic. They bake until golden and make a cozy side dish or appetizer. If you enjoy little handheld holiday treats, you might also like this easy savory bite recipe: Bacon Jalapeño Popper Cheese Balls.
Why you’ll want to make these for the holiday
They are quick to mix, easy to form, and bake up with a crisp outside and soft inside. They bring classic stuffing flavors in a neat, no-slice-needed package. They work well for crowds, potlucks, or as a fun side on your Thanksgiving table.
Step-by-step: How to make Thanksgiving Stuffing Balls
Ingredients :
- 2 cups bread crumbs
- 1/2 cup cooked cranberries (fresh or dried)
- 1/4 cup sage (fresh or dried)
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup vegetable broth
- 1/4 cup butter (melted)
- Salt and pepper (to taste)
Directions :
- Preheat oven to 350 °F (175 °C). Grease a baking sheet or line with parchment.
- In a large bowl, combine bread crumbs, cranberries, sage, chopped onion, and minced garlic. Mix well.
- In a separate bowl, whisk together the vegetable broth and melted butter.
- Pour the wet mixture over the dry mixture. Stir until well combined and moist.
- Season with salt and pepper to taste, then form into 1–1.5 inch balls using clean hands.
- Arrange balls on prepared baking sheet, leaving space between each.
- Bake for 20–25 minutes or until golden brown, turning halfway through for even baking.
- Allow to cool slightly (about 5 minutes) before serving warm.
(If you prefer a crispier finish or want to try a different method, some cooks adapt stuffing balls for an air fryer. See a simple guide here: Air Fryer Cheese Balls for basic timing ideas.)
Simple serving ideas for the table
Serve warm on a platter with a small bowl of gravy or cranberry sauce for dipping. They also pair well with roasted turkey or as a side on a holiday buffet. Place toothpicks in each for easy party serving.
How to keep them fresh
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 °F oven for 8–10 minutes to crisp the outside. For longer storage, freeze on a tray until solid, then transfer to a freezer bag for up to 2 months; bake from frozen, adding a few extra minutes.
Handy tips to get great results
- Use day-old bread or dry bread crumbs for a better texture.
- If mixture feels too dry, add a tablespoon or two more vegetable broth.
- For easier shaping, wet your hands lightly before rolling. For ideas on rolling and shaping balls, look at similar no-bake or rolled treats like these Oreo Balls to learn simple forming tricks.
- Turn the balls halfway through baking for even browning.
Easy variations to try
- Add cooked sausage or chopped cooked mushrooms for a heartier bite.
- Swap parsley or thyme for sage for a different herb note.
- Mix in chopped pecans or walnuts for crunch.
- Make mini versions (3/4 inch) for bite-size appetizers or larger golf-ball sized for a side.
Nutritional snapshot (approximate)
Per ball (estimate for 1-inch ball):
- Calories: 80–110
- Fat: 4–6 g
- Carbohydrates: 10–14 g
- Protein: 1–2 g
Exact values vary by ingredients and portion size.
Family-friendly serving ideas
- Serve as finger food during pre-dinner mingling.
- Pair with a small side salad for kids who prefer simple plates.
- Offer a platter with dipping sauces (gravy, cranberry, mustard) so family members can choose.
What to eat with Thanksgiving Stuffing Balls
These go great with roasted turkey, glazed ham, or vegetarian main dishes. Offer mashed potatoes, green beans, or roasted root vegetables alongside. For sauces, try warm turkey gravy, cranberry relish, or a mustard-honey dip.
Common questions and quick answers
Q: Can I make these gluten-free?
A: Yes. Use gluten-free bread crumbs and confirm any added ingredients are gluten-free.
Q: Can I prepare the mixture ahead of time?
A: Yes. Mix everything and form balls up to a day ahead. Keep covered in the fridge and bake when ready.
Q: Will dried cranberries work?
A: Absolutely. Dried cranberries add sweet chew and work well if fresh are not available.
Q: Can I bake them on the same sheet with other items?
A: You can, but watch spacing and timing so they brown evenly and don’t overcook.
Q: How do I make them vegetarian or vegan?
A: Use plant-based butter and vegetable broth (already in recipe). Check that bread crumbs are vegan.
Conclusion
Try these stuffing balls for a simple, tasty holiday side. If you’d like more traditional or family-style versions, see Grandma Dot’s Stuffing Balls Recipe. For another home-cook take with step-by-step photos, check this Thanksgiving Stuffing Balls guide. If you want gluten- or egg-free options, this Stuffing Balls – The Dizzy Cook page has helpful adaptations.
Thanksgiving Stuffing Balls
Ingredients
Main Ingredients
- 2 cups bread crumbs Use day-old bread or dry bread crumbs for better texture.
- 1/2 cup cooked cranberries (fresh or dried) Dried cranberries add sweet chew.
- 1/4 cup sage (fresh or dried) Can swap for parsley or thyme.
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup vegetable broth
- 1/4 cup butter (melted) Use plant-based butter for vegan version.
- to taste Salt and pepper
Instructions
Preparation
- Preheat oven to 350 °F (175 °C). Grease a baking sheet or line with parchment.
- In a large bowl, combine bread crumbs, cranberries, sage, chopped onion, and minced garlic. Mix well.
- In a separate bowl, whisk together the vegetable broth and melted butter.
- Pour the wet mixture over the dry mixture. Stir until well combined and moist.
- Season with salt and pepper to taste, then form into 1–1.5 inch balls using clean hands.
- Arrange balls on prepared baking sheet, leaving space between each.
Baking
- Bake for 20–25 minutes or until golden brown, turning halfway through for even baking.
- Allow to cool slightly (about 5 minutes) before serving warm.
