Stuffing Balls

Golden, savory bites of holiday comfort—these individual stuffing balls are packed with aromatic herbs, tender onions and celery, buttery richness, and a perfect blend of low-carb bread and cornbread stuffing. Baked until crisp on the outside and moist within, they’re like mini Thanksgiving centerspieces you can pop right in your mouth.

Why You’ll Love This Recipe

This isn’t just side dish—it’s stuffing reimagined. Instead of serving it from a casserole dish, we shape it into adorable, portion-controlled balls that bake up with crispy edges and a fluffy interior. The mix of toasted low-carb bread and classic cornbread stuffing gives them great texture while keeping carbs in check. And by adding broth mid-bake, they stay juicy all the way through.

Perfect for:

• Holiday dinners (Thanksgiving, Christmas)
• Low-carb or keto-friendly menus
• Meal prep and freezer meals
• Appetizers or party snacks

Ingredients

For the Aromatics & Seasoning

• 1 cup yellow onion, finely chopped (~1 medium)
• 1 cup (2 sticks / 225g) unsalted butter
• 1 cup celery, finely chopped (~2–3 stalks)
• ½ cup fresh parsley, chopped
• ½ tbsp ground sage (or 1 tbsp rubbed sage)
• 1½ tsp dried thyme leaves
• 1 tsp kosher salt
• 1 tsp black pepper

For the Bread Base

• 6 cups low-carb bread, toasted and cubed (such as keto bread)
• 6 cups cornbread stuffing mix (store-bought or homemade)

To Bind & Moisturize

• 1 large egg, lightly beaten
• 1 (14.5 oz) can chicken broth (divided use – ¾ cup + rest)

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 375°F (190°C).
• Lightly coat a large baking sheet or roasting pan with nonstick baking spray or line with parchment paper.

2. Sauté the Vegetables

In a large skillet over medium heat:

1. Melt butter. Add onions and sauté 10 minutes until soft and translucent.
2. Stir in celery and cook 5 minutes more until tender.
3. Add parsley, sage, thyme, salt, and pepper. Cook 2–3 minutes to release herb flavors.
4. Remove from heat and let cool slightly.

3. Toast & Mix the Breads

• Spread low-carb bread cubes on a baking sheet. Toast in the oven 8–10 minutes, stirring once, until dry and golden. Let cool.
• In a very large bowl, combine toasted bread cubes and cornbread stuffing mix.

4. Combine Everything

To the bread mixture, add:

• The slightly cooled vegetable mixture
• Beaten egg
• ¾ cup chicken broth

Stir gently but thoroughly until everything is evenly moistened and holds together when pressed.

5. Shape Into Balls

• Use damp hands or a small scoop to form mixture into golf-sized balls (~2 inches wide).
• Place on prepared baking sheet, leaving space between each for even browning.

6. First Bake – Crisp the Outside

• Bake 20 minutes at 375°F until tops begin to turn golden.

7. Add Broth & Finish Baking

• Carefully pour the remaining chicken broth evenly over the balls.
• Return to oven and bake 15 more minutes, until deeply golden, crisp on the outside, and hot throughout.

8. Serve Warm & Delicious

• Let rest 5 minutes before serving—this helps them hold shape.
• Serve warm as a standout side dish or appetizer.

You Must Know

• Toast the bread first —dry cubes absorb moisture better and prevent mushiness.
• Cool veggie mix slightly —hot butter can cook the egg if added too soon.
• Use full-fat broth —low-sodium works fine, but avoid fat-free versions.
• Shape firmly but gently —compact enough to hold, not so tight they become dense.
• Baste with pan juices —for extra shine and flavor before serving.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but may soften crust.
• Freeze unbaked balls: Place on tray, freeze solid, then transfer to bag. Bake from frozen (+5 mins).

Ingredient Substitutions

Serving Suggestions

• Pair with roast turkey, ham, or grilled chicken.
• Serve on a platter with cranberry sauce for dipping.
• Great for potlucks—easy to grab and share.
• Double the batch and freeze half for future holidays.

Cultural Context

Inspired by Southern-style dressing and classic Thanksgiving stuffing, this recipe honors tradition while embracing modern dietary needs. Shaping stuffing into balls makes it fun, portable, and perfectly portioned—ideal for feeding crowds or pleasing picky eaters. Found at holiday tables and Sunday suppers alike, it’s proof that comfort food evolves with love.

Pro Tips

• Double the recipe? Yes—use two trays or bake in batches.
• Make ahead: Assemble balls 1–2 days ahead. Refrigerate and bake when ready.
• Want crunch? Toss balls in melted butter before baking.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I make them without eggs?
A: They may crumble slightly, but you can try using an extra tbsp of broth or a flax egg.

Q: Why did mine fall apart?
A: Likely too wet or not enough binder. Drain veggies well and use egg as directed.

Q: Is this gluten-free?
A: Only if using GF low-carb bread and stuffing mix. Always verify labels.

Q: Can I air fry them?
A: Absolutely! Spray with oil and air fry at 360°F for 10–12 mins, shaking halfway.

Q: Can I add sausage?
A: Yes! Brown ½ lb cooked sausage and mix in with the vegetables.

Allergy Information

Contains: dairy (butter), eggs, wheat (in most breads and stuffing mixes).
Gluten-free option: Use certified GF ingredients.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on broth, bread, and pre-made stuffing.

Nutrition Facts (Per Ball – Approximate)

Based on 18 servings

• Calories: 180
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 12g (varies widely based on bread choice)
• Fiber: 2g
• Sugar: 2g
• Protein: 4g
• Sodium: 480mg

These little balls don’t shout. They sit warm in the tin, golden and inviting, asking only to be shared. That’s how the best ones begin—not with fuss, but with butter, bread, and someone who says, “Let’s make it good.”