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Vegetarian Stuffing Balls

Have you ever been at Christmas lunch and just as the stuffing is being served, you notice a lowly sad looking vegetarian at the end of table? That vegetarian was once me… knowing how tasty stuffing is and missing out because it had been stuffed (as it usually is) inside some sort of animal. 

Stuffing is part of my mental ‘traditional Christmas lunch’ so to miss out on Christmas day, it became a day of the year I really missed eating meat. It wasn’t the ham I was lusting after… but what was inside. 

Vegetarian stuffing balls - Dancing Through Sunday
A few years ago my Uncle, in all his genius, had saved me some stuffing (pre stuff).  He oven baked little morsels of comforting breadcrumbs so I could too, enjoy the stuffing at Christmas lunch. What was a very simple idea in theory, but often overlooked lit up my christmas lunch entirely and I was one satisfied girl. 

This recipe is a fairly simple one that wouldn’t add to much extra work to the Christmas Day banquet, but also easy enough to make el solo sans animal. I made the stuffing by itself then rolled into little bite sized balls. 

Vegetarian stuffing balls - Dancing Through Sunday

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The reason stuffing is used is because breadcrumbs soak up all the flavours around them, so when making the stuffing it’s important to be heavy handed on the flavours. This recipes calls for lots of thyme and buttery sage, some parmesan cheese, a dash of red wine and a large onion that has been cooked slowly until transparent and starting to caramelize. Salt and pepper are a must and a decent glug of olive oil to oven bake until crispy on the outside. 

Vegetarian stuffing balls - Dancing Through Sunday

This recipe was part of a Virtual Christmas Lunch Party with fellow Australian Food Bloggers and I am super glad to be able to share my recipe on a virtual table of tasty goodness with such fantastic food bloggers. Check out the other delicious recipes being shared: 

Champagne and Chips – Ice Cream Terrine 
The Alimental Sage – Festive Summer Salad
Whats for Eats – Sugar Crunch Cookies 

Have you got a Christmas recipe you always make? Share in the comments below! 

Have a wonderful Christmas, Bec x

Vegetarian Stuffing Balls
Yields 12
Comforting and simple vegetarian stuffing balls for Christmas lunch or a vegetarian side
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  1. 1 large brown onion
  2. 1 cup stuffing mix
  3. 2 cups breadcrumbs
  4. handful of fresh sage
  5. handful of fresh thyme
  6. 1/4 cup parmesan cheese
  7. 1 tablespoon of red wine (optional)
  8. tablespoon of butter
  9. 2 eggs
  10. 1/4 cup milk
  11. salt and pepper
  12. olive oil
  1. Dice the onion and heat some olive oil in a medium sized fry pan. Fry onion until translucent and soft - about 4-5 minutes. If you want to add some red wine, add for the last 2 minutes and cook off the alcohol.
  2. Whilst onions are cooking, finely chop the thyme and sage.
  3. Add the butter to the frypan and onions, then add your herbs. Fry for 2-3 minutes until fragrant. Remove from heat and allow to cool.
  4. Once onion herb mix has cooled, combine with the stuffing mix and bread crumbs in a large bowl. Add the parmesan cheese and salt and pepper.
  5. In a seperate smaller bowl, combine the 2 eggs and milk. Once onion and bread crumbs are mixed, add the egg mixture and combine until the stuffing mix is firm enough to be able to roll into a ball. (Wet hands make the rolling easier)
  6. Roll the stuffing mixture into evenly shaped balls and place on a lightly poled baking tray
  7. Drizzle in olive oil and cook in the oven at 200 deg cel for 25-30 minutes until crispy and slightly browned.
  8. Serve with gravy.
  1. Using an ice cream scoop can maintain the same size for all balls.
  2. Wetting your hands slightly before rolling each ball makes it a lot easier to roll.
Dancing Through Sunday


  • Reply Lauren @ Create Bake Make December 24, 2015 at 7:25 am

    Oh these look SOOOO good! Thanks for linking up with us for Fabulous Foodie Fridays, Merry Christmas!

  • Reply Lisa @ Chocolate Meets Strawberry December 23, 2015 at 8:57 pm

    These look so awesome! A totally genius idea. Stuffinglessness really is a sorry state to be in, and this is the perfect solution! I was once one of those forlorn-looking vegetarians too (and also once a vegan. Nowadays I eat chicken and fish…and the odd slice of ham off the bone if it just smells too tempting…eek!). Love it!

    • Reply Bec January 2, 2016 at 7:51 pm

      You’re so right, stuffingless sucks! Glad you had a tasty Christmas x

  • Reply JJ - 84thand3rd December 20, 2015 at 6:50 pm

    Stuffing is one of my favourite parts of Christmas – lucky for me there was always too much to go in the bird so I’d claim the extra loaf tin for myself 😉 Love the idea of crunchy little stuffing balls though! Merry Christmas! x

    • Reply Bec December 20, 2015 at 8:48 pm

      I could really get stuffed on stuffing… hehe. You too xxxx

  • Reply Camilla Ferraro December 19, 2015 at 2:40 pm

    Stuffing is legitimately the BEST part. Yum scrum!!

    • Reply Bec December 20, 2015 at 4:38 pm

      You know whats up

  • Reply Nicole - Champagne and Chips December 19, 2015 at 7:31 am

    These sound absolutely delicious. I think I might try your recipe for an inside animal stuffing too – caramelised onion is inspired

    • Reply Bec December 20, 2015 at 4:38 pm

      This would be perfectly delicious in an animal too! Mmmmm ham…

  • Reply Rebecca@Figs and Pigs December 19, 2015 at 6:29 am

    I love stuffing the smell of the sage instantly takes me to christmas day.

  • Reply Sammie @ The Annoyed Thyroid December 18, 2015 at 9:46 pm

    I’m a sucker for stuffing – it’s my favourite part of a roast dinner – and this one looks cracking!

    • Reply Bec December 20, 2015 at 4:37 pm

      You’ve never been more right!

  • Reply Christmas Ice Cream Terrine - Champagne and Chips December 18, 2015 at 3:11 pm

    […] Dancing Through Sunday – Vegetarian Stuffing Balls […]

  • Reply Nina | Whats for eats December 18, 2015 at 2:15 pm

    I have never been a fan of stuffing because I always thought it tasted weird and soggy, so I like the idea of making these little falafel-like stuffing balls as a separate dish. Thanks for organising our virtual lunch and I hope you have a lovely Christmas x

  • Reply No-Churn Passionfruit Raspberry Pavlova Ice Cream - The Brick Kitchen December 18, 2015 at 12:55 pm

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  • Reply Lucy @ Bake Play Smile December 18, 2015 at 5:42 am

    Pinned!!! This is the best idea! I hate how stuffing can go a bit soggy so this is perfect. And yep, I think the stuffing is better than the meat too! Thank you so much for all of your support of Fabulous Foodie Fridays throughout the year. Have a wonderful Christmas and New Years! xx

    • Reply Bec December 20, 2015 at 4:38 pm

      Thanks for being a fabulous host, such a fun thing to be a part of! And yes… no sog stuffing 🙂

  • Reply Shannon December 18, 2015 at 2:53 am

    These look so good! I LOVE stuffing!

    • Reply Bec December 20, 2015 at 4:38 pm

      Stuffing = best

  • Reply Kathryn Doherty December 17, 2015 at 10:27 pm

    What cute little stuffing balls! And how sweet of your uncle! We always make our stuffing as dressing – it’s cooked by itself in a casserole dish. Though some years it has sausage so you still would have been out of luck with us 😉 But it’s one of my favorite parts of Thanksgiving and Christmas and I love this idea – for vegetarians and carnivores alike!

    • Reply Bec December 20, 2015 at 4:39 pm

      It’s such a festive meal isn’t it?!

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