Stuffing Balls | FoodByMaria Recipes

Vegan Meals

Easy Baked Stuffing Balls

Prep

30 minutes

Cook

20-25 minutes

Yield

22-24

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. 

Stuffing balls in a bowl

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 

Stuffing balls in a bowl

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!

Stuffing balls as a side on a plate of food

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.

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. 

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Stuffing Balls

  • Author: Maria Koutsogiannis
  • Prep Time: 30 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 55 minutes
  • Yield: 22-24 1x
  • Category: Vegan Meals, Vegan Appetizers
  • Cuisine: American-Inspired
  • Diet: Vegan

Description

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


Ingredients

Scale

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)

1398ml can lentils

1 ½ tsp salt

1 tsp cracked pepper

CLICK HERE FOR THE MUSHROOM GRAVY RECIPE


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 Size: 24
  • Calories: 99
  • Sugar: 1.8g
  • Sodium: 293.2mg
  • Fat: 6.9g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 2.8g
  • Trans Fat: 0.1g
  • Carbohydrates: 14.3g
  • Fiber: 2.6g
  • Protein: 4.3g
  • Cholesterol: 6.2mg

Keywords: recipe, potato, cheese

Brianna

The best stuffing balls ever!! So easy to make and very tasty. These are going to be a regular in my household. So glad I made it, thank you for sharing!

Maria Koutsogiannis

thank you so much!!!

Fiona Murphy

I wanted to prepare and store them in the fridge for the night. Will they hold in the fridge or will the texture make them fall apart?

Maria Koutsogiannis

yes! That is exactly what I did before baking them!

Dominic

These are AMAZING! I coated mine with nutritional yeast one night with other herbs for a little crisp. I also tried again another night on air-fry which was really good too. Thanks Maria.

Maria Koutsogiannis

ok but that’s a really good idea! I love it!

Michelle

I’ve been eating these on literally everything, salads, wraps, pasta, and soups… I also feel like they are so easy to monkey around with, super tasty Maria!!!

Maria Koutsogiannis

thank you so much for the support! We are so glad you loved them!

Dana

My children and my husband loved it! They are amazing snacks. I also gave it to my friend and her kids. She wants me to do them again for her, so I just sent her the blog post haha!

Maria Koutsogiannis

that is amazing!!!

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