Name: Stuffing Balls Recipe with Sage and Vegetables Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 bag (12–14 oz) dry seasoned bread cubes; 1 medium onion, finely chopped; 2 ribs celery, finely chopped; ½ cup (1 stick) unsalted butter; 2 large eggs, lightly beaten; 1 ½ to 2 cups chicken broth, as needed; 1 tsp poultry seasoning or a mix of sage, thyme, rosemary; 1 tsp garlic powder; 1 tsp salt, adjust to taste; ½ tsp black pepper; 2 Tbsp fresh parsley, chopped (optional, for freshness)

If you’ve ever wished for a cozy, flavorful side that brings all the warmth of Thanksgiving to any meal, then you’re in for a treat with this Stuffing Balls Recipe with Sage and Vegetables Recipe. I absolutely love how these little golden balls come out—crispy on the outside, tender and savory on the inside. They’re a game-changer whether you’re serving a holiday feast or just craving something comforting and herbaceous on a weeknight. Stick with me, and I’ll share everything you need to nail these scrumptious bites every time.

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Why You’ll Love This Recipe

Comfort in Every Bite: These stuffing balls capture that perfect mix of herbiness and vegetables that feel like a hug on a plate.
Easy to Make Ahead: You can prep these in advance and bake when ready, making your mealtime stress-free.
Perfectly Balanced Flavors: The combination of sage, garlic, and buttery veggies really sings without overpowering.
Kid and Crowd-Friendly: My family goes crazy for these, and they’re ideal for feeding a hungry crowd with minimal fuss.

The image shows several round meatballs with a golden-brown crust and green herb bits scattered through them, resting in a light brown gravy. A silver fork holds one meatball with a bite taken out, showing a soft and moist inside with visible herbs. The meatballs are arranged closely on a white plate with some chopped green herbs sprinkled on top and the gravy pooling around them. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7 - Stuffing Balls with Sage and Vegetables, Sage and Vegetable Stuffing Balls, Herbaceous stuffing bites, Thanksgiving stuffing balls, Savory stuffing round treats

Ingredients You’ll Need

When I make this Stuffing Balls Recipe with Sage and Vegetables Recipe, I like to use fresh, simple ingredients that complement each other perfectly. Having good-quality bread cubes and fresh herbs really makes a difference, plus the vegetables add a subtle sweetness and texture you’ll appreciate.

Flat lay of a small white ceramic bowl of dry seasoned bread cubes, a medium whole uncracked brown onion, two bright green celery ribs, a small white ceramic bowl with a portion of unsalted butter, two whole uncracked brown eggs with clean shells, a small white ceramic bowl of golden chicken broth, a little heap of dried poultry seasoning herbs, a small white ceramic bowl of fine garlic powder, a small white ceramic bowl of salt crystals, a small white ceramic bowl of black pepper, and a few sprigs of fresh green parsley placed neatly on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Stuffing Balls with Sage and Vegetables, Sage and Vegetable Stuffing Balls, Herbaceous stuffing bites, Thanksgiving stuffing balls, Savory stuffing round treats

Dry seasoned bread cubes: This is the base, so using seasoned cubes means you get a head start on flavor – just make sure they aren’t too dry or too fresh.
Onion: Finely chopped for sweetness and depth, sautéed to soften and mellow sharpness.
Celery: Adds crunch and freshness; finely chopped to blend well into the stuffing balls.
Unsalted butter: You control the salt with this – I love how it enriches every bite.
Eggs: Help bind everything together so you can roll the mixture into balls without them falling apart.
Chicken broth: Adds moisture and flavor; add it gradually, so the mixture holds but isn’t soggy.
Poultry seasoning or a sage/thyme/rosemary mix: The star herb here is sage, but I tweak the blend based on what I have.
Garlic powder: A subtle boost of savory depth without overpowering.
Salt and black pepper: Season to taste; start lighter and adjust if needed later.
Fresh parsley (optional): I add this for that fresh green pop and mild herbaceousness — it brightens up the balls beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I keep coming back to this Stuffing Balls Recipe with Sage and Vegetables Recipe is how easy it is to make your own. You can tweak the vegetables, herbs, or even add some extras to fit your mood or dietary needs. Let’s talk about a couple ways you can switch it up.

Vegetarian Option: I’ve made this with vegetable broth instead of chicken broth, and honestly, no one missed the meat flavor—adding mushrooms helped keep it savory and moist.
Add some sausage: For a heartier take, try cooking and chopping up some breakfast sausage to fold into the mixture—I first tried this at a holiday brunch and everyone loved it.
Gluten-Free Version: Swap the bread cubes with gluten-free seasoned ones you can find in most stores or homemade gluten-free bread toasted and cubed.
Change the herbs: While sage is classic, you can experiment with marjoram or tarragon for an unexpected twist that I recently enjoyed at a friend’s dinner party.

How to Make Stuffing Balls Recipe with Sage and Vegetables Recipe

Step 1: Sauté Your Veggies to Flavor Perfection

Start by melting your butter over medium heat in a large skillet. Toss in the finely chopped onion and celery and let them cook slowly for about 5 to 7 minutes, until they’re soft and translucent. This step is a game-changer – it draws out sweetness and keeps your stuffing balls from tasting raw or one-dimensional. I always smell the kitchen brighten up here and know we’re off to a great start.

Step 2: Combine the Base Ingredients

Grab a large bowl and toss in your seasoned bread cubes. Pour in the hot veggies with all that buttery goodness. Sprinkle in your poultry seasoning (or your homemade herb mix), garlic powder, salt, and pepper. Stir gently so all the cubes absorb that flavor. When I first tried just plain bread cubes without sautéed veggies, it lacked that depth—this step really makes them sing.

Step 3: Moisten and Bind the Mixture

Next, beat your eggs lightly and stir them into the stuffing mix. Then, add chicken broth—slowly! Add about a half cup at a time and mix after each addition. You want the mixture moist enough to hold together when you press it, but not soggy. I discovered this trick when I once ruined a batch by adding too much broth—less is more here. If you have fresh parsley, fold it in now. It adds such a lovely, fresh contrast.

Step 4: Shape and Bake

Using your hands or a small scoop, form the mixture into balls about the size of a golf ball. Place them evenly spaced on a greased or parchment-lined baking sheet. Pop them in your preheated oven at 375°F (190°C) and bake for 20 to 25 minutes. You’ll know they’re ready when they’re beautifully golden brown on the outside and just hold together when you pick one up. I like to flip them halfway through baking to get an even crust.

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Pro Tips for Making Stuffing Balls Recipe with Sage and Vegetables Recipe

Don’t Skip the Sauté: Cooking the onions and celery first softens their bite and brings out sweetness – this really lifts the whole dish.
Broth Gradually: Add broth a little at a time—too much makes the mixture mushy and hard to roll.
Uniform Size Matters: Rolling balls the same size helps them cook evenly and look professional on your plate.
Crispy Outside, Tender Inside: Flipping the balls halfway through baking gives you that perfect crust on all sides.

How to Serve Stuffing Balls Recipe with Sage and Vegetables Recipe

Stuffing Balls Recipe with Sage and Vegetables Recipe - Serving

Garnishes

I usually sprinkle a bit of fresh chopped parsley or a tiny drizzle of melted butter over the stuffing balls right before serving. It adds a fresh color and a little extra richness that makes them look as good as they taste. Sometimes I add a drizzle of homemade gravy, especially during the holidays—it’s a comforting finish that everyone raves about.

Side Dishes

This recipe pairs so well with roast turkey, baked chicken, or even a simple roasted pork loin. Some of my favorite side dishes alongside these stuffing balls are green beans almondine, honey-glazed carrots, and a creamy mashed potato to keep that comfort food vibe going strong.

Creative Ways to Present

When I’ve served these for special occasions, I like arranging the stuffing balls around a bed of mixed greens or sprigs of fresh sage for a beautiful presentation. You could also skewer a few and serve them as bite-sized appetizers with a side of cranberry sauce or a tangy mustard dip—your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep nicely for up to 3 days. When I pull them out, they’re still surprisingly moist inside, and you can quickly reheat them in the oven or air fryer for that freshly baked crispness.

Freezing

These stuffing balls freeze like a charm. I freeze them individually on a tray first, then transfer to a freezer-safe bag. This way, you can pull out exactly how many you need. They hold their texture well once reheated, making them perfect for batch cooking or holiday prep.

Reheating

For reheating, my favorite method is baking them in the oven at 350°F (175°C) for about 10-15 minutes, just until warmed through and crisped up again. The microwave works in a pinch, but you may lose that lovely outer crunch, so I avoid it when I can.

FAQs

Can I make Stuffing Balls Recipe with Sage and Vegetables Recipe ahead of time?

Absolutely! You can mix and shape the stuffing balls a day ahead, refrigerate them on a baking sheet, then bake them fresh when you’re ready. This cuts down on day-of cooking stress and still delivers crispy, delicious results.
What if I don’t have poultry seasoning? Can I use fresh sage instead?

Yes, you can! I often substitute poultry seasoning with a mix of fresh sage, thyme, and rosemary. Just finely chop your herbs to release their oils, and it will give a more vibrant, fresh taste compared to dried mixes.
How do I prevent the stuffing balls from falling apart?

Make sure the mixture isn’t too wet—add broth gradually and rely on beaten eggs to bind. If the mixture feels loose, add a little more bread cubes to balance moisture. Also, pressing the balls firmly helps them hold their shape during baking.
Can I make these vegan?

Definitely! Swap butter for olive oil or vegan butter, use a plant-based egg substitute (like flaxseed “eggs”), and vegetable broth instead of chicken. The texture changes a bit, but with these adjustments, you’ll still get tasty stuffing balls.

Final Thoughts

This Stuffing Balls Recipe with Sage and Vegetables Recipe has been my go-to since I inherited it from Grandma Dot, and it never disappoints. It’s warm, comforting, and makes any meal feel special with minimal effort. Whether you’re a beginner or a seasoned cook, you’ll enjoy the way it blends simple ingredients into something memorable. So go ahead—try it out, make it your own, and watch the smiles around your table. I promise, your family and friends won’t be able to stop eating them!