Golden, crunchy on the outside and soft, herby on the inside—these stuffing balls are perfect as a side dish, snack, or holiday favorite!
Ingredients (Makes ~15 balls)
- 3 cups bread cubes (day-old bread works best)
- 2 tbsp butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp dried sage
- 1 tsp thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 cup chicken broth
- 1 egg (for binding)
- 2 tbsp fresh parsley (optional)
Instructions
1. Prep Bread
- If fresh, toast bread cubes lightly until dry
2. Cook Aromatics
- Melt butter, sauté onion & garlic until soft
3. Mix
- Combine bread, onion mix, herbs, salt, pepper
- Add broth gradually (moist, not soggy)
- Mix in egg and parsley
4. Shape
- Form into small balls (golf-ball size)
5. Cook (Choose one)
Oven:
- Bake at 200°C (400°F) for 20–25 mins until crispy
Air Fryer:
- 180°C for 12–15 mins, shake halfway
Pan Fry (extra crispy):
- Fry in a little oil until golden all sides
Weight Watchers (WW) Points (Approx.)
Per Ball: ~2–3 Points
Total: ~30–40 Points
Make It Lighter
- Use less butter
- Use low-cal bread
- Skip frying → bake or air fry
Can drop to ~1–2 points per ball
Pro Tips
- Don’t add too much broth—balls should hold shape
- Press firmly when shaping so they don’t fall apart
- Use herbs generously for best flavor
Variations
- Cheesy: Add shredded cheese inside
- Meaty: Mix in cooked sausage
- Spicy: Add chili flakes
- Gluten-free: Use GF bread
FAQs
Why are my stuffing balls falling apart?
Not enough binding—add a bit more egg or press tighter.
Can I make ahead?
Yes—shape and refrigerate, then cook later.
Can I freeze them?
Yes—freeze before or after cooking.
What to serve with them?
Gravy, roast chicken, or as a snack with dip.
