Easy Baked Stuffing Balls

Ask anyone and they will tell you that stuffing is their favorite side dish at any holiday dinner. It’s definitely mine! These baked stuffing balls take your favorite dish and make them into a tasty side, snack, or appetizer. 

Why you’ll love these stuffing balls: 

• Quick Prep: Prep these in only 30-minutes
• Protein-Packed: These stuffing balls are made with lentils which make them healthy, and filling 
• Flavorful: I’ve used thyme, rosemary, sage, and garlic to make these so dang good 

Ingredient Notes: 

Lentils: I used a can of lentils for this recipe. Lentils are so good for you and are high in fiber and protein. They are also a good source of folate, potassium, and iron. 

Fresh Herbs: I use fresh rosemary, sage, and thyme in this recipe. I find they add the perfect flavors to stuffing. However, you can experiment with these here and swap out or add in more of whatever you prefer. 

How to make stuffing balls: 

1. Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
2. Drain, mash, and add to a large bowl. Set aside.
3. Strain the water from the can of lentils and add to a small bowl. Using a large fork, mash about half of the lentils then transfer to the large bowl. 
4. Finely dice the mushrooms, carrots, garlic, and onion- adding it to a medium-sized pot with olive oil over medium-high heat.  Stir frequently, and allow the water from the mushrooms to the cook-off. After 5 minutes, add the finely diced rosemary, thyme, sage, and garlic. Cook for another 5 – 10 minutes until the mixture is golden and very fragrant. Add the cooked mushroom mixture to the large bowl.  Allow to cool for 10 minutes.
5. In the meantime, prepare the walnuts. Finely chop the walnuts and add them to a pan over medium-high heat.  Stir constantly, and toast until golden and fragrant.  Add to the large bowl along with the rest of the herbs and spices.
6. In the large bowl, mix all of the ingredients together with a wooden spoon until thoroughly combined. Adjust seasoning to desired taste. The mixture may seem a bit wet at first but set aside for 10 minutes.
7. Preheat the oven to 350F and prepare 2 baking trays with parchment paper.
8. Stir the mixture again, slightly.
9. Using a small cookie or ice cream scoop, scoop the mixture and roll into balls. This will be approximately 3 tbsp worth, around the size of a golf ball.
10. Set onto the baking trays evenly spaced.
11. Bake for 15 minutes, flip over and bake for another 10-12 minutes until golden and firm. 
12. Serve immediately with the mushroom gravy!

Expert Tips & FAQ; 

Chopping: Make sure to finely chop the walnuts and all vegetables to ensure everything sticks together properly.

Can you prepare these in advance? You can prepare these in advance and store them in the fridge for up to 24 hours prior to baking. Allow to slightly come to room temperature before baking.

Storage: Store in the fridge in an airtight container for 5 – 7 days. Reheat to serve.

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Serving: Serve as a side at Thanksgiving dinner, as a snack, or appetizer. They are also great with melted cheese on top or even rolled inside them. 

Other recipes you’ll love: 

• Twist Bread with Pesto & Parm
• Cheddar Biscuits 
• Focaccia Bread Recipe
• White Bean Soup
• Zucchini Lasagna Recipe

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Stuffing Balls

5 from 5 votes

Delicious stuffing balls take your favorite holiday side dish and turn them into snack-size balls. A great, creative side dish or appetizer.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 3 minutes mins

Total Time 55 minutes mins

Course Vegan Appetizers, Vegan Meals

Cuisine American-Inspired

Servings 22 -24

Calories 99 kcal

Ingredients

  

1x2x3x

• 5 large russet potatoes or leftover mashed potatoes 4 cups
• 1 lb cremini mushrooms
• ½ medium yellow onion diced
• 2 medium carrots diced
• 3 garlic cloves minced
• 2 tbsp olive oil
• 1 ½ tbsp fresh rosemary chopped
• 1 ½ tbsp fresh thyme chopped
• 2 tbsp fresh sage chopped
• 2 tsp garlic powder
• 1 cup walnuts chopped
• 1-398 ml can lentils
• 1 ½ tsp salt
• 1 tsp cracked pepper
• CLICK HERE FOR THE MUSHROOM GRAVY RECIPE

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Instructions

 

• Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
• Drain, mash, and add to a large bowl. Set aside.
• Strain the water from the can of lentils and add to a small bowl. Using a large fork, mash about half of the lentils then transfer to the large bowl. 
• Finely dice the mushrooms, carrots, garlic, and onion- adding it to a medium-sized pot with olive oil over medium-high heat.  Stir frequently, and allow the water from the mushrooms to the cook-off. After 5 minutes, add the finely diced rosemary, thyme, sage, and garlic. Cook for another 5 – 10 minutes until the mixture is golden and very fragrant. Add the cooked mushroom mixture to the large bowl.  Allow to cool for 10 minutes.
• In the meantime, prepare the walnuts. Finely chop the walnuts and add them to a pan over medium-high heat.  Stir constantly, and toast until golden and fragrant.  Add to the large bowl along with the rest of the herbs and spices.
• In the large bowl, mix all of the ingredients together with a wooden spoon until thoroughly combined. Adjust seasoning to desired taste. The mixture may seem a bit wet at first but set aside for 10 minutes.
• Preheat the oven to 350F and prepare 2 baking trays with parchment paper.

Stir the mixture again, slightly.

• Using a small cookie or ice cream scoop, scoop the mixture and roll into balls. This will be approximately 3 tbsp worth, around the size of a golf ball.

Set onto the baking trays evenly spaced.

• Bake for 15 minutes, flip over and bake for another 10-12 minutes until golden and firm. 
• Serve immediately with the mushroom gravy!

Notes

Make sure to finely chop the walnuts and all vegetables to ensure everything sticks together properly.

Swap or add any of your favorite herbs and spices!

You can prepare these in advance and store them in the fridge for up to 24 hours prior to baking. Allow to slightly come to room temperature before baking.

Store in the fridge in an airtight container for 5 – 7 days. Reheat to serve.

Nutrition

Serving: 24 | Calories: 99kcal | Carbohydrates: 14.3g | Protein: 4.3g | Fat: 6.9g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.8g | Trans Fat: 0.1g | Cholesterol: 6.2mg | Sodium: 293.2mg | Fiber: 2.6g | Sugar: 1.8g

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