Last updated on November 12th, 2019
These Bacon and Sausage Stuffing Balls are wickedly delicious — brown and crispy on the outside, sumptuous and savory on the inside. To make them gluten-free, just use, as I did, fresh tapioca bread for the breadcrumb component. Here’s the step-by-step recipe for this Thanksgiving or Christmas side dish:
First, grab some bacon…
And finely chop it.
Then grab two onions…
And roughly chop them.
Chop up some celery, too. If you can, chop it even finer than I did in the photo above. Otherwise, you’ll end up having to use a food processor later in the game, just as I did.
Then zest a large, attractive orange…
And beat the smithereens out of two large eggs.
Now throw some sweet Italian sausage into a skillet, and break the meat up with a wooden spatula as it cooks. Transfer to a big bowl, and set aside.
Tip the chopped bacon into the skillet, and let it cook just until the fat is rendered. Do not remove the bacon from the pan.
Add the onions, cover the skillet, and cook until soft and translucent — about 7 minutes.
Then add the celery…
A big pinch of thyme…
And some salt and pepper.
Cook just until the celery softens.
Then transfer the skillet ingredients to the sausage bowl, and mix well.
Stir in the orange zest.
Then stir in some fresh, white bread crumbs. I used tapioca bread, so my crumbs are gluten-free.
Add the egg yolks, and mix well.
Now perform a test: Grab a small clump of the mixture, and form it into a ball. If the ball holds its shape, you’re good to go. Otherwise, if it falls apart, your morsels of sausage and celery are too large.
The cure? Throw the mixture into the food processor, and blitz it a few times, just to break up the sausage and celery.
All’s well that ends well, folks.
You can make the balls as large or as small as you choose. I made mine about 2 inches in diameter, and then laid them out on a parchment-lined cookie sheet. This yielded 24 balls of bliss.
And here’s a tip: You can prepare the balls in advance up to this point. Cover and refrigerate for up to 1 day.
Bake at 325° until the crust turns golden brown — about 30 minutes.
Yet another tip: If you are making the balls for Thanksgiving, pop them in the oven while the turkey is resting.
Now grab your favorite serving dish…
And mound up the beautiful brown globes. Or, arrange them in a pyramid shape. Just make sure you don’t trip en route to the dining room.
Smokey bacon…sweet sausage…fragrant thyme…these stuffing balls are irresistible.
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Bacon and Sausage Stuffing Balls
Equipment
- a food processor, but only if the balls refuse to hold their shape
Ingredients
- 1 lb sweet Italian sausage
- 7 ounces bacon finely chopped
- 2 onions finely minced
- 3 celery stalks finely minced
- 1 teaspoon dried thyme
- salt and freshly ground pepper to taste
- The grated zest of one large orange
- 5 cups breadcrumbs from fresh white bread can use gluten-free tapioca bread
- 2 large eggs beaten
Instructions
- Adjust oven rack to the lower-middle position; preheat oven to 325°F.
- Set a large skillet over medium heat. Add the sausage, breaking it up as it cooks. When browned and cooked, transfer to a large bowl and set aside.
- Tip the bacon into the skillet, and cook only until fat is rendered -- about 4 minutes. Add the onions. Lower the heat and cover the skillet until the onions are soft and translucent -- about 7 minutes. Then stir in the celery, thyme, salt and pepper. Cook until the celery is tender -- about 4 minutes.
- Add the skillet ingredients to the bowl of cooked sausage. Mix well. When cool enough to handle, stir in the orange zest and the breadcrumbs. Then stir in the beaten eggs.
- Test the mixture. If a small clump holds its shape when formed into a small ball, you're good to go. Otherwise, you'll need to pulse the mixture in a food processor to further break up the sausage and celery.
- Form the mixture into 24 2-inch-diameter balls, and place them on a parchment lined baking sheet.
- Make-ahead note: The balls can be covered and refrigerated for up to 1 day.
- Bake in the preheated oven until the balls are brown and crisp on the outside -- about 30 minutes. Serve while hot.
Nutrition
Jacki Kropf says
Thinking of making them a week ahead and freezing, before baking…….what do you think? They sound fabulous!
Ngoc says
You are making me hungry!
This would be fun (and less messy) for the kiddos too 🙂
Marilyn says
Thank you for the recipe Kevin. I think I will make these this year. 🙂
gina gillispie says
I think the thyme must be the secret ingredient..unless it’s the orange zest…one of my favorite snackipoos!
Nancy W says
These look like a perfect addition to the Thanksgiving table!!
Brenda Johnson says
Love these indeed!!! What a grand combination of flavor and textures! Crispy on the outside, and soft and savory on the inside…the sausage gives the “stuffing” such a nice structure. Easy to pick up with toothpicks for tiny ones, or able to be finger food for a bit larger ones. Great holiday flavor- made portable and shareable! ! Thanks so much Kevin!!!
mary ann says
and yet again, a fantabulous recipe from you…..many thanks…..saved my
family from another boring same old from me….
Helga G says
Sounds Yummy as usual. Would make a perfect snack for New Years Eve with several
“dipping sauces” ?
Sheri says
I have a 4 year old grand-daughter that has been so finicky about her food and for some reason she is appalled by the “looks” of her foods, even sweets! I’m going to try this on Thanksgiving and see if it works on her.,, maybe add some of your Fisher Price little people! Ha!
Sheri says
Thank You Kevin!
Annie says
Another good one Kevin! Sounds great as an appetizer too. Thank you!
Joyce says
With four teenage grands at the table I’m not sure any of the adults would get any or they may even disappear before they get to the table. YUM
Patricia says
Your yummy sounding recipe has gone in my Christmas Menu/Recipe File so I can easily find it after Thanksgiving for when the next round of preparations begins! Thank you for this and all your wonderful blogs!
Chris Bressey says
I live in France: what’s Italian sausage?
Kevin Lee Jacobs says
Hi Chris Bressey – In the United States, “Italian” sausage is simply pork sausage flavored with anise or fennel. “Sweet Italian Sausage” has a mild flavor. The “hot” version contains red pepper flakes. I suspect that French markets offer a broad range of pork sausage. For the above recipe, choose a variety that is flavored with parsley or other mild herbs.
Connie says
Kevin, do you serve these in addition to, or instead of other dressing/ stuffing?
Pam says
Sound fantastic!! Can’t wait to try them! Thank you for all your enjoyable articles Kevin.
Kevin Lee Jacobs says
Hi Connie – This recipe makes enough stuffing for six people. You can always double or triple the recipe for a big, ravenous crowd!
Gretchen says
YUM!
Judy Pennington says
Thanks for the great recipe! Very similar to the delicious meatballs my mom used to make. Have a wonderful Thanksgiving, count your blessings, and show gratitude for all that you have been blessed with.
Jeanne Collins says
I particularly appreciate you making them gluten free! Thanks Kevin!
Hawaii_Lynette says
Sounds heavenly Mmmmm! Looks absolutley scrumpdelicioso!
Valerie C. says
I’m printing this. I’ll be serving these soon! Thank you!
Ann Honer says
I’m already hungry!
Kenneth F says
I may fix a batch of these these to take to work for my lunch. I have to leave the Tart at home. I want to eat the whole thing.
Thanks for sharing
Chit says
Wow…I love italian sausage! And what’s exciting about this recipe is…it is BAKE? What more can we ask for! Thank you Kevin!
Mary says
This sounds very much like the pan of stuffing I make every year with Italian sausage. It’s just a cuter version!
Cynthia Haffey says
I really appreciate the Gluten Free recipe. Traditional Holiday meals are most difficult for gluten intolerant stomachs. This recipe is on this years menu. Thank you.
Robin says
If you’re making these for someone with Celiac Disease, PLEASE BE SURE your bacon and sausage are Gluten Free as well as the bread : )
Robin says
***Check your spices too! Gluten is sometimes added as an anti-caking agent. McCormick’s individual spices are usually gluten free.
Linda Boyer says
These meatballs sound excellent! I think we’ll have these day after Thanksgiving with leftover turkey, as we’ll have so many sides T-day. Thanks for sharing, Kevin. Hope you have a wonderful Thanksgiving.
Jacqueline says
I am currently prepping for this recipe now. My nephew needs gluten free so I have the tapioca bread. Did you bake the bread to make the crumbs? You said fresh? I am sorry I am clueless when it comes to these things. Love the step by step pics!
Kevin Lee Jacobs says
Hi Jacqueline – Use fresh tapioca bread. Roughly tear it, and then put it in the food processor to make crumbs. Enjoy!
Jacqueline says
Thanks so much Kevin! Quick response. Happy Thanksgiving!
Judy says
Hi Kevin, I tried to make these today and I don’t know what went wrong but they just wouldn’t hold their shape. The only change I made was to use regular bread crumbs.
Kevin Lee Jacobs says
Hi Judy – This happens when the ingredients aren’t chopped finely enough. The cure: Throw the mixture into a food processor, and pulse a few times just to break up the larger bits. I had to do this, too, and then the balls were very easy to form.
Toby Simmons says
Yep, we got these going for Thanksgiving and they are quite delicious. The hint or orange zest really makes them unique. Mine were not gluten-free since I had some chipotle breadcrumbs left over from another recipe and the heat really made them awesome!
Kevin Lee Jacobs says
Hi Toby — Music to my ears! So glad you tried — and liked — the recipe.
Tricia B. says
Happy day after Thanksgiving, Kevin. I tried the stuffing balls: next time I’ll use the food processor right from the start. To make the balls I used a small ice cream scoop, the old-fashioned kind with a thumb-operated release in the scoop. It made it super-easy to form them. And even though I forgot to pop them into the oven until after the turkey was carved, they were a big hit.
Joann DeLeury says
Hi Kevin….these were a big hit at our table…..I made a little tomato sauce for dipping and everyone loved them. Thanks again!!!
Brenda says
Kevin — I made this, but due to some time constraints, I made it in a casserole dish. It was wonderful!!
I am going to make it for Christmas in bite size balls!
Merry Christmas & Happy New Year!!
Diane says
Question, please! Could I double the recipe for stuffing balls and cook it in a baking dish instead of making it into balls? Would it turn out ok?!
Mary says
First saw this in a –now lost book, –so glad to find it here. The first question asked about making them up and freezing before baking and serving. Has anyone tried this with success? Would love to do for Euchre nite.
Thanks
Mary