These easy stuffing balls are golden and crisp on the outside, soft and herby inside, with bits of bacon and cranberry for a touch of sweet and savoury.
They taste like classic homemade stuffing, but they’re so simple to make. Simply mix, roll, and bake! Perfect for Thanksgiving, Christmas, Sunday roasts, or any time you want a cosy, comforting side without the fuss. Serve alongside a juicy roast chicken and vegetables for a delicious dinner.
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Why You’ll Love This Recipe
- Quick to make: just mix, roll, and bake.
- Full of flavour with bacon, herbs, and cranberries.
- Perfect for Thanksgiving, Christmas, Sunday roasts, or anytime comfort food.
- Easy to prep ahead or freeze for later.
Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Streaky bacon: adds rich, savoury flavour and crisp texture.
- Onion: for sauteing.
- Panko breadcrumbs: these make the stuffing balls light and crisp.
- Dried oregano can be substituted with mixed herbs or Italian seasoning.
- Dried thyme or sage: either works beautifully.
- Dried cranberries: a little sweetness that balances the salty bacon.
- Egg: if your egg is small, add a splash of milk to help the mix hold.
- Butter: adds richness and helps the outside crisp up nicely.
- Salt and pepper
Recipe Tips
- If the mixture feels too wet, sprinkle in a few extra breadcrumbs until it’s easier to roll.
- Use clean, slightly damp hands when rolling to prevent sticking.
- Make them ahead! You can refrigerate the unbaked stuffing balls for up to a day before cooking.
How to Make Stuffing Balls
Step 1: Preheat your oven to 180°C (350°F) and line a baking tray with baking paper to prevent sticking.
Step 2: In a frying pan over medium heat, cook the chopped bacon until it starts to crisp up and smell amazing. Add the onion and cook until soft and lightly golden. Take it off the heat and let it cool for a few minutes.
Step 3: In a large mixing bowl, add the breadcrumbs, herbs, cranberries, cooked bacon and onion, melted butter, salt, and pepper. Give it a good stir to combine.
Step 4: Pour in the beaten egg and mix everything together with a spoon or your hands until the mixture starts to come together. It should feel slightly sticky and hold when pressed. If it’s a bit dry, add 2-3 tablespoons of milk.
Step 5: Roll the mixture into golf ball-sized balls and place them on the prepared tray. You should get around 12–14 balls, depending on size.
Step 6: Bake for about 20 minutes, or until they’re golden brown and crisp on the outside. Serve hot alongside your favourite roast or even as a snack with gravy for dipping.
Storage Instructions
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven until hot and crisp.
- Freezer: Freeze unbaked or baked stuffing balls for up to 2 months.
- Reheat from frozen: Bake at 160°C for 20-25 minutes, until warmed through.
What To Serve With Stuffing Balls
These stuffing balls make a lovely little side dish for your Christmas or Thanksgiving dinner, as they pair perfectly alongside roast chicken or turkey, gravy, and all the trimmings. I like to serve them on a platter with roasted vegetables and a generous drizzle of gravy, so everyone can help themselves.
They also make a great starter or party bite. Try serving them warm with a little bowl of cranberry sauce for dipping – so simple, yet always a crowd favourite.
Did you make this recipe?
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Easy Stuffing Balls
Ingredients
- 4 slices streaky bacon finely chopped
- 1 small onion finely diced
- 2 cups panko breadcrumbs
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme or sage
- 1/4 cup dried cranberries roughly chopped
- 1 large egg
- 3 tablespoons butter melted
- 1 teaspoon Salt
- 1/2 teaspoon pepper
- 2-3 tablespoons milk If using a small egg or if it's feeling dry
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with baking paper to prevent sticking.
- In a frying pan over medium heat, cook the chopped bacon until it starts to crisp up and smell amazing. Add the onion and cook until soft and lightly golden. Take it off the heat and let it cool for a few minutes.
- In a large mixing bowl, add the breadcrumbs, herbs, cranberries, cooked bacon and onion, melted butter, salt, and pepper. Give it a good stir to combine.
- Pour in the beaten egg and mix everything together with a spoon or your hands until the mixture starts to come together. It should feel slightly sticky and hold when pressed. If it’s a bit dry, add 2-3 tablespoons of milk.
- Roll the mixture into golf ball-sized balls and place them on the prepared tray. You should get around 12–14 balls, depending on size.
- Bake for about 20 minutes, or until they’re golden brown and crisp on the outside. Serve hot alongside your favourite roast or even as a snack with gravy for dipping.
