• Moisture Check: If your stuffing is too dry, add a tablespoon or two of broth to soften it before forming the balls.
• Compact Gently: Press the stuffing just enough to hold the shape. Too tight and they’ll get dense, too loose and they might fall apart.
• Size: Keep them uniform so they cook evenly. I aim for golf ball size.
• Flavor Boost: Add chopped fresh herbs like parsley, thyme, or a tiny pinch of sage if your stuffing needs a little lift. You can also add a few leftover veggies for a bit of an extra bite and texture. Just chop them finely so they blend well with the stuffing.
• Crispy: For extra crunch, spray the tops with olive oil before baking.
• Make-Ahead: You can shape the balls and chill them in the fridge a few hours before baking if needed.
• Gluten-free: This recipe works well for gluten-free stuffing too!

Storage and Reheating Instructions

• Fridge: Once cooled, pop any leftovers into an airtight container and keep them in the fridge for up to 4 days.
• Reheat: They reheat well in the oven or air fryer if you want to bring back that crispy outside.
• Freeze: You can also freeze them. Just lay them on a baking sheet to freeze individually, then transfer to a freezer bag. They’ll keep for a month or two and make a quick, savory snack or side when you're short on time.