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Sausage Stuffing Balls with Gravy

Sausage Stuffing Balls with Gravy are savory, bite-sized appetizers made with seasoned sausage, stuffing mix, and cheese, then baked until golden and served with a rich homemade gravy. Perfect for holiday gatherings, game days, potlucks, or a comforting family dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • Stuffing Balls:
  • 1 pound ground breakfast sausage
  • 1 6 oz box seasoned stuffing mix
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon chopped fresh parsley optional
  • Gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine the ground sausage, stuffing mix, eggs, milk, shredded cheddar cheese, garlic powder, onion powder, and parsley. Mix until well combined.
  3. Roll the mixture into 1½-inch balls and arrange them on the prepared baking sheet, leaving a little space between each.
  4. Bake for 25–30 minutes, or until the sausage is fully cooked and the stuffing balls are golden brown.
  5. While the stuffing balls bake, melt the butter in a saucepan over medium heat.
  6. Whisk in the flour and cook for 1 minute to form a roux.
  7. Gradually whisk in the chicken broth until smooth. Add the black pepper and thyme.
  8. Simmer for 4–6 minutes, stirring frequently, until the gravy thickens.
  9. Serve the stuffing balls warm with the gravy spooned over the top or on the side for dipping.

Notes

  • Mild or spicy breakfast sausage both work well.
  • For extra flavor, add 1/4 cup finely diced onion or celery to the stuffing mixture.
  • The stuffing balls can be assembled a day in advance and refrigerated until ready to bake.
  • Leftovers can be stored in the refrigerator for up to 4 days and reheated before serving.