Vegan Sausage and Cheddar Stuffing Balls!
Lightly crispy on the outside and tender on the inside, these crowd-pleasing plant-based sausage and dairy-free cheddar stuffing balls are the perfect addition to your Thanksgiving or Christmas appetizer spread.
You might even want to make a double batch and freeze some to have on hand for Super Bowl Sunday. 😉
Ingredients for Vegan Sausage and Cheddar Stuffing Balls:
You will need:
- 14 ounces vegan sausage – I use Beyond Sausage in Hot Italian.
- 2 cups dry herbed stuffing mix – Pepperidge Farm Herb Seasoned stuffing is vegan!
- 3 cups vegan Cheddar cheese – Daiya works great; it seems to melt easier than other brands.
- 1 tablespoon vegan Worcestershire sauce – I use The Wizard’s brand.
How to Make Vegan Sausage and Cheddar Stuffing Balls:
STEP ONE: Preheat oven to 350 degrees F.
STEP TWO: Into a large mixing bowl, add sausage, stuffing mix, cheese, and Worcestershire sauce.
STEP THREE: Use your hands to knead the mixture until all ingredients are well combined.
STEP FOUR: Shape sausage mixture into 1-inch balls. Arrange balls on a parchment-lined baking sheet, allowing at least an inch between each; you don’t want them touching.
STEP FIVE: Bake 25 minutes, or until sausage is fully cooked, turning halfway through. Serve warm or room temperature.
Can I prep these in advance?
Absolutely! Cooked sausage and cheddar balls can be stored in the refrigerator. Allow to come to room temperature prior to serving.
Can I freeze them for later?
Yes!
To freeze: Place uncooked sausage & cheddar balls on a baking sheet and set in the freezer. Once individual balls are frozen, transfer them to a freezer bag. When ready to serve, thaw at room temperature then bake at 350 degrees F for about 25 minutes, or until heated through.
More Holiday and Game Day Appetizers You’ll Love!
- 5-Ingredient Spinach & Artichoke Dip – This make-ahead dip is so easy and always gets completely devoured!
- Vegan Stuffed Mushroom Dip – Loaded with mushrooms, garlic, cream cheese and hot Italian sausage, then topped with buttery Panko breadcrumbs, this is a big family favorite around here!
- Crispy Air-Fried Buffalo Tofu – Serve with a side of vegan bleu cheese dressing for dipping!
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Vegan Sausage and Cheddar Stuffing Balls
Ingredients
- 14 ounces vegan Hot Italian sausage
- 2 cups herbed stuffing mix
- 3 cups vegan Cheddar cheese shredded
- 1 tablespoon vegan Worcestershire sauce
Instructions
- Preheat oven to 350 degrees F.
- Into a large mixing bowl, add sausage, stuffing mix, cheese, and Worcestershire sauce.
- Use your hands to knead the mixture until all ingredients are well combined.
- Shape sausage mixture into 1-inch balls. Arrange balls on a parchment-lined baking sheet, allowing at least an inch between each; you don't want them touching.
- Bake 25 minutes, or until sausage is fully cooked, turning halfway through.
- Serve warm or room temperature.
Michelle
These vegan sausage and cheddar balls are the perfect appetizers and snacks! Definitely going to make extra and freeze them to have on hand. Thanks for the idea!
Sam
These are fantastic. Im always looking for vegan recipes like these! Thanks for a great recipe that’s easy to make.
Sam
These are fantastic. Im always looking for vegan recipes like these! Thanks for a great recipe that’s easy to make.
Kayla DiMaggio
These stuffing balls are delicious! I love how portable they are! Can’t wait to make them again for Thanksgiving!
Natalie
I’m going to make these balls for Christmas. Sounds like a fantastic appetizer.
Emily
These sausage and cheddar stuffing balls were fun to make and so delicious! I can’t wait for them to reappear for our Thanksgiving appetizer spread!
Chris
I’m making these tonight! I can’t wait to try these! Thank you for this recipe, it looks absolutely amazing!
Andrea White
yum!!! so cheesy and so filling!