Southern Dressing Balls (Easy Baked Stuffing Appetizers)
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Easy Southern dressing balls with Swiss chard, sweet onions and cheese. These appetizer balls are perfect for Thanksgiving & holiday parties.
Stuffing Balls Recipe
Who says holiday dressing has to stay in a casserole dish?
These Southern dressing balls turn a traditional holiday favorite into delicious little baked appetizers. They’re savory, cheesy, full of herbs, and just the right size for popping onto a party platter.
And here’s my little twist! Finely chopped Swiss chard, sweet onions, Pecorino Romano cheese, and rich Kettle & Fire Chicken Bone Broth give these dressing bites extra flavor and goodness.
They’re perfect for Thanksgiving, Christmas, holiday parties, or anytime you’re craving a little taste of Southern comfort food.
Why You’ll Love These Southern Dressing Balls
There’s plenty to love about this easy appetizer recipe!
- Easy to make: Simple ingredients and minimal prep.
- Perfect for entertaining: Individual bites are easy to serve and share.
- Extra vegetables: Swiss chard and sweet onions add color, flavor, and texture.
- Savory and cheesy: Pecorino Romano gives each bite a delicious salty, nutty finish.
- Oven-baked: No deep frying or messy cleanup.
And you don’t have to wait for the holidays to enjoy them!
Ingredients for Baked Dressing Balls
Yield: Approximately 16–18 appetizer balls
Prep time: Approximately 15 minutes
Cook time: 22–25 minutes
- ½ cup sweet onion, finely chopped
- 1½ cups fresh Swiss chard, finely chopped
- 5 tablespoons butter, divided
- 3 cups herb-seasoned stuffing mix
- 2 large eggs
- ¼ cup Pecorino Romano cheese, grated
- ¼ cup Kettle & Fire Chicken Bone Broth
- Pinch of salt, optional and to taste
How to Make Southern Dressing Balls
These dressing balls are so very simple to make. And, if you’d like to have actually dinner dressing balls then check out my Mama’s recipe here! We had these every single Thanksgiving and Christmas. I mean I can smell the onions, celery in the butter sauteing. I can feel the shoulders touching as we all crammed into a postage stamp size kitchen to help!
Tips for the Best Stuffing Balls
Chop the vegetables finely. Small pieces of Swiss chard and onion blend beautifully into the dressing mixture and make shaping easier.
Don’t overpack the balls. Press them together just enough to hold their shape.
Watch the baking time. Smaller balls may bake a little faster. Look for lightly golden edges and fully cooked centers.
Serve warm. These savory little bites are especially delicious fresh from the oven.
A Little Southern Dressing Tradition
In my family, dressing is more than another side dish on the holiday table. It’s part of our food memories.
My mama’s dressing has always been one of those recipes that brings back the sights, smells, and feelings of family gatherings.
These little dressing balls are a fun way to enjoy those familiar flavors in a completely different form.
If you love traditional Southern dressing, be sure to try my Mama’s Dressing recipe, too!
Frequently Asked Questions
What’s the difference between stuffing and dressing balls?
The names are often used interchangeably. In the South, we typically call it dressing, especially when it’s cooked separately from the turkey. These baked balls are simply individual portions inspired by traditional stuffing or dressing.
Can I make dressing balls ahead of time?
You can prepare the vegetable mixture ahead of time and refrigerate it. For the best texture, combine the remaining ingredients and bake closer to serving time.
Can I substitute other greens for Swiss chard?
Absolutely! Fresh spinach or kale are great substitutes for Swiss chard in these Southern dressing balls.
Chop the greens finely and sauté them with the sweet onions until tender. If using kale, remove the tough center stems before chopping.
I prefer fresh greens over frozen for the best flavor and texture.
I wouldn’t recommend collard greens because they’re tougher and require longer cooking to become tender.
What can I serve with dressing balls?
They’re delicious alongside roast turkey, chicken, cranberry sauce, or a holiday appetizer spread.
You can even serve them with a little warm gravy for dipping!
How do I store leftover dressing balls?
Store leftover dressing balls in an airtight container in the refrigerator for up to 3–4 days.
Reheat in a 350°F oven until heated through. This helps bring back some of their lightly crisp exterior.
Southern Dressing Balls (Easy Baked Stuffing Appetizers)
Ingredients
- ½ cup sweet onion, finely chopped
- 1½ cups fresh Swiss chard, finely chopped
- 5 tablespoons butter, divided
- 3 cups herb-seasoned stuffing mix
- 2 large eggs
- ¼ cup Pecorino Romano cheese, grated
- ¼ cup Kettle & Fire Chicken Bone Broth,SEE NOTES for Discount! Code: ALLYSKITCHEN
- Pinch of salt, optional and to taste
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a small skillet over medium heat, melt 1 tablespoon of butter. Add the finely chopped sweet onions and Swiss chard. Sauté for about 4 minutes, until the vegetables soften. Remove from the heat.
- In a large mixing bowl, combine the herb-seasoned stuffing mix, eggs, grated Pecorino Romano, Kettle & Fire Chicken Bone Broth, and the remaining 4 tablespoons of melted butter.
- Add the sautéed onions and Swiss chard. Mix thoroughly until all ingredients are incorporated and the mixture holds together.
- Using your hands, shape the mixture into small balls, slightly smaller than golf balls. You should have approximately 16–18.
- Arrange the balls on the prepared baking sheet, leaving a little space between each.
- Bake for approximately 22–25 minutes, or until the dressing balls are lightly golden and cooked through.
- Serve warm and enjoy!
