Go Back
+ servings
overhead shot of small roast dinner on white plate with stuffing balls
Print Recipe
5 from 1 vote

Sausage Stuffing Balls

These Sausage Stuffing Balls are ultra soft and bursting with flavour. They're easy to make and perfect with a roast dinner!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Roast Dinner, Side Dish
Cuisine: Western
Servings: 20 stuffing balls
Calories: 92kcal
Cost: 50c / 50p


  • Large Mixing Bowl
  • Large Greaseproof Baking Tray
  • Sharp Knife & Chopping Board
  • Box Grater
  • Peeler (for apple)
  • 1 tbsp Measuring Spoon


  • 1lb / 500g Sausage Meat (see notes)
  • 3/4 cup / 45g Fresh Breadcrumbs (see notes)
  • 1 medium Red/Sweet Apple, peeled, cored & grated
  • 1 medium White Onion, peeled & grated
  • 1 medium clove of Garlic, peeled & grated/minced
  • 2 tsp Dried Sage
  • 1/8 tsp Ground Nutmeg (see notes)
  • 1/2 tsp Salt
  • 1/4-1/2 tsp Black Pepper
  • Oil Spray, as needed


  • Bread: In a large mixing bowl add breadcrumbs with grated apple, onion & garlic. Use a fork to mash everything and allow the bread to absorb the moisture.
  • Balls: Into the bowl add sausage meat, sage, nutmeg and salt & pepper. Give it all a good mix until everything is evenly combined. Use a 1tbsp measuring spoon to scoop out the meat and place spread out on a chopping board. Once you've scooped out all the meat, roll the chunks of meat into balls.
  • Bake: Place on a greaseproof baking tray (or lightly grease yourself), then give them a good spray of oil. Bake in the oven at 200C/390F for 20mins or until golden and piping hot through the centre.



a) Sausage Meat - You'll find sausage meat in most supermarkets, but if you can't, just squeeze the meat from some 'neutral flavoured' sausages (i.e not herby or specially spiced sausages). 
b) Breadcrumbs - Easiest to pulse slices of bread in a food processor to make the crumbs. If you don't have a food processor just slice the crusts off the bread and dice into cubes as small as you can. From there, just make sure the cubes soak up as much moisture as possible from the apple/onion before combining with the sausage.
c) Nutmeg - This adds a nice festive flavour. It is quite faint, but I do recommend using it if you've got it on hand. If you've not then don't worry, I wouldn't go out specifically to get it.
d) Can I pan fry these? - Because of the high bread content I don't recommend frying these. The bread tends to stick to the pan. 
e) Can I prepare these ahead of time? - You can fully prep them and tightly cover in the fridge overnight, then spray with oil and bake as instructed (add a few more mins if baking straight from the fridge). You can also freeze them. I recommend freezing them on a tray then transferring to a ziplock bag after a few hours, just to ensure they don't stick together. From there thaw in the fridge then bake.
f) Can I fully make these ahead of time? - You can, but they do dry out as they rest/reheat. Once baked, just allow to completely cool then tightly cover in the fridge for 2-3days or freeze for a month. Reheat in the oven at 180C/356F until piping hot through the centre again (thaw in fridge first if freezing).
h) Calories - per stuffing ball (20 in total).


Calories: 92kcal | Carbohydrates: 3.16g | Protein: 3.54g | Fat: 7.22g | Saturated Fat: 2.586g | Polyunsaturated Fat: 0.958g | Monounsaturated Fat: 3.269g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 235mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 1.31g | Vitamin A: 10IU | Vitamin C: 1.3mg | Calcium: 11mg | Iron: 0.4mg