These Oven-Baked 4-Ingredient Beef Stuffing Balls combine ground beef, seasoned stuffing mix, and shredded cheddar in a bite-size meatball. The stuffing adds savory flavor throughout, while the cheddar melts into little pockets as the beef browns.
What You’ll Need
- Ground beef. Use 1 pound. Break it into pieces as you add it to the bowl so the stuffing and cheese distribute evenly.
- Dry stuffing mix. Use one 6-ounce box straight from the package. The bread pieces absorb moisture from the eggs and beef, and the seasoning gives the balls their stuffing flavor.
- Shredded yellow cheddar. One cup adds a cheesy bite. Mild cheddar lets the stuffing seasoning come through, while sharp cheddar gives the balls a stronger cheese flavor.
- Large eggs. Two eggs bind the beef, stuffing, and cheese so the mixture holds together when rolled.
How to Make Beef Stuffing Balls
Heat the oven to 375°F (190°C) and line a rimmed baking sheet or shallow baking pan with foil. Combine the ground beef, dry stuffing mix, cheddar, and eggs in a large bowl. Mix gently until the ingredients are evenly distributed and a portion holds together when pressed.
Roll the mixture into balls about 1½ inches across and arrange them in one layer with a little space between them. Bake for 20–25 minutes, until browned outside and cooked through in the center. Let them rest on the pan for a few minutes before transferring to a platter.
Tips for Tender Stuffing Balls
- Break up any large stuffing pieces. Crush especially large pieces lightly by hand so they fit more neatly into the balls.
- Keep the portions even. A small scoop helps you make balls of similar size so they finish baking around the same time.
- Roll with a light touch. Press just firmly enough to hold the mixture together. Packing it tightly can make the centers dense.
- Let them rest before lifting. The melted cheese settles slightly, making the balls easier to move with a thin spatula.
Serving and Reheating
Serve the stuffing balls with warm beef gravy or honey mustard on the side. For a holiday appetizer tray, add a bowl of cranberry sauce for a sweet-tart contrast.
Refrigerate cooked leftovers promptly in a covered container. Reheat them on a baking sheet until hot throughout to help bring back the browned edges.
Frequently Asked Questions
Do I prepare the stuffing mix first?
Add the stuffing mix dry. The eggs and moisture from the beef soften the bread pieces as the balls bake.
Can I use a different stuffing flavor?
Yes. Herb, chicken-flavored, or savory onion stuffing mix can all work. Use a 6-ounce box and let its seasoning flavor the batch.
How many stuffing balls does the recipe make?
The batch serves six. The number of individual balls depends on how closely you portion them to 1½ inches across.
Oven-Baked 4-Ingredient Beef Stuffing Balls Recipe Card
Golden baked beef bites with seasoned stuffing mix and melted cheddar.
- Prep time — About 15 minutes
- Bake time — 20–25 minutes
- Servings — 6
- Equipment — Rimmed baking sheet or shallow baking pan
Ingredients
- 1 pound ground beef
- 1 box (6 ounces) dry stuffing mix
- 1 cup shredded yellow cheddar cheese
- 2 large eggs
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet or shallow baking pan with foil.
- Combine the ground beef, dry stuffing mix, shredded cheddar, and eggs in a large bowl. Mix gently until evenly combined.
- Scoop and roll the mixture into balls about 1½ inches across. Arrange them on the prepared pan with space between each one.
- Bake for 20–25 minutes, until browned on the outside and cooked through in the center.
- Let rest for a few minutes, then transfer to a platter and serve warm.