Thanksgiving Sausage Meatballs

How to Make Thanksgiving Sausage Meatballs

1. 1

   Step 1: Preheat and prepare stuffing mix

   Active 5 min

   Preheat the oven to 400°F (204°C). Put the Stouffers stuffing mix (dry), crushed in a bowl or pulse briefly in a food processor to a coarse crumb — you want coarse pieces, not powder. Line a rimmed baking sheet with foil and set a cooling rack on it (or use parchment); leave the sheet nearby for the meatballs. Active: measure and crush the stuffing mix and prep sheet.

   For this step

   • 1 1/2 cupsStouffers stuffing mix (dry), crushed
   
2. 2

   Step 2: Cook aromatics

   Active 7 min · Passive 5 min

   Heat the Olive oil in a 10-inch skillet over medium heat. Add the Yellow onion, finely chopped and the Garlic cloves, minced and cook, stirring, until softened and translucent, about 4–5 minutes. Transfer to a small bowl and let cool 5 minutes (cooling prevents the egg from scrambling when mixed).

   For this step

   • 1 tbspOlive oil
   • 1/2 cupYellow onion, finely chopped
   • 2 clovesGarlic cloves, minced
   
3. 3

   Step 3: Mix meatball ingredients

   Active 12 min

   In a large bowl combine the Ground pork sausage (bulk), the crushed Stouffers stuffing mix (dry), Shredded sharp cheddar cheese, Large egg, the cooled onion and garlic, Fresh parsley, Kosher salt, and Ground black pepper. Using your hands or a sturdy spoon, mix gently until ingredients are evenly combined — stop as soon as the mixture holds together (overmixing makes dense meatballs). Portion the mixture into 36 equal pieces (about 1 1/4-inch balls, roughly 34–36 g raw each) and place them on the prepared baking sheet spaced about 3/4 inch apart.

   For this step

   • 2 lbGround pork sausage (bulk)
   • 1 largeLarge egg
   • 1 cupShredded sharp cheddar cheese
   • 1/4 cupFresh parsley, finely chopped
   • 1 1/2 tspKosher salt
   • 1 tspGround black pepper
   
4. 4

   Step 4: Bake until cooked through

   Active 5 min · Passive 20 min

   Bake the meatballs on the prepared baking sheet at 400°F (204°C) for 18–22 minutes, rotating the pan halfway for even browning. Confirm doneness with an instant-read thermometer — internal temperature must reach 160°F (71°C) in the thickest meatball (USDA safe minimum for ground pork/sausage). If not there yet, return to oven and check again in 3–4 minutes.
   
5. 5

   Step 5: Rest and serve

   Active 2 min · Passive 5 min

   Remove meatballs from the oven and let rest on the sheet 5 minutes so juices redistribute. Transfer to a platter and serve warm as-is or with cranberry sauce or gravy alongside. Makes 36 finished meatballs; serve 3 meatballs per serving (serves 12).

1. Preheat the oven to 400°F (204°C). Put the Stouffers stuffing mix (dry), crushed in a bowl or pulse briefly in a food processor to a coarse crumb — you want coarse pieces, not powder. Line a rimmed baking sheet with foil and set a cooling rack on it (or use parchment); leave the sheet nearby for the meatballs. Active: measure and crush the stuffing mix and prep sheet.
2. Heat the Olive oil in a 10-inch skillet over medium heat. Add the Yellow onion, finely chopped and the Garlic cloves, minced and cook, stirring, until softened and translucent, about 4–5 minutes. Transfer to a small bowl and let cool 5 minutes (cooling prevents the egg from scrambling when mixed).
3. In a large bowl combine the Ground pork sausage (bulk), the crushed Stouffers stuffing mix (dry), Shredded sharp cheddar cheese, Large egg, the cooled onion and garlic, Fresh parsley, Kosher salt, and Ground black pepper. Using your hands or a sturdy spoon, mix gently until ingredients are evenly combined — stop as soon as the mixture holds together (overmixing makes dense meatballs). Portion the mixture into 36 equal pieces (about 1 1/4-inch balls, roughly 34–36 g raw each) and place them on the prepared baking sheet spaced about 3/4 inch apart.
4. Bake the meatballs on the prepared baking sheet at 400°F (204°C) for 18–22 minutes, rotating the pan halfway for even browning. Confirm doneness with an instant-read thermometer — internal temperature must reach 160°F (71°C) in the thickest meatball (USDA safe minimum for ground pork/sausage). If not there yet, return to oven and check again in 3–4 minutes.
5. Remove meatballs from the oven and let rest on the sheet 5 minutes so juices redistribute. Transfer to a platter and serve warm as-is or with cranberry sauce or gravy alongside. Makes 36 finished meatballs; serve 3 meatballs per serving (serves 12).