Editorial note: This recipe package was developed from established air-fryer methods and food-safety guidance. It has not yet been independently kitchen-tested for Air Crisp Kitchen, so timing should be verified in the reader’s appliance before publication.
Stuffing balls give every serving a crisp exterior while keeping the familiar savory herb flavor inside.
Their small size also makes them easier to air fry evenly than one deep dish of stuffing.
Why this stuffing balls air fryer method works
- Dry bread absorbs broth without collapsing.
- Cooked onion and celery distribute flavor evenly.
- Egg helps each portion hold its shape.
- Turning once browns more of the surface.
Ingredient notes
Bread cubes
Use thoroughly dried cubes so the mixture stays structured rather than pasty.
Broth
Add broth slowly because dry bread varies widely in how much liquid it absorbs.
Herbs
Sage and thyme create a classic holiday profile; a packaged sage-and-thyme blend can replace them in an equivalent amount.
How to make stuffing balls in the air fryer
Aim for a cohesive mixture
The mixture should hold when squeezed but should not release liquid.
Shape evenly
Equal-size balls cook at the same rate and are less likely to crack.
Check the center
Use an instant-read thermometer because the outside may brown before the egg is fully heated.
Tips for the best stuffing balls
- Wet your hands lightly if the mixture sticks.
- Do not pack the balls rock-hard.
- Cook in batches instead of crowding.
- Turn with silicone-tipped tongs.
Storage and reheating
Refrigerate cooked stuffing balls for up to 3 days.
Reheat at 340°F (171°C) until hot throughout and crisp outside.
What to serve with stuffing balls
Serve with gravy, cranberry sauce, ham, or roasted vegetables beside your favorite holiday main.
Frequently asked questions
Can I use boxed stuffing mix?
Yes, but reduce added salt and follow the package liquid guidance before shaping.
Can I make them ahead?
Shape them up to one day ahead, cover, refrigerate, and air fry directly from cold with extra time as needed.
Why are the balls falling apart?
The mixture may be too dry or loosely shaped. Add broth one tablespoon at a time and press gently but firmly.
Print
Air Fryer Stuffing Balls
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 stuffing balls
- Category: Side Dish
- Method: Air Fryer
- Cuisine: American
Description
Individual herb stuffing balls air fried until crisp outside and moist in the center.
Ingredients
- 5 cups dry bread cubes
- 2 tablespoons unsalted butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced celery
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1 to 1 1/4 cups low-sodium broth
Instructions
- Soften the vegetables: Melt the butter in a skillet and cook the onion and celery for 5 minutes until softened.
- Season the bread: Combine bread cubes, cooked vegetables, sage, thyme, salt, and pepper in a large bowl.
- Moisten: Add the beaten egg and enough broth to make the mixture hold together when gently pressed without becoming soggy.
- Shape: Form 12 compact balls, about 2 inches wide, and mist them lightly with oil if desired.
- Air fry: Preheat to 360°F (182°C). Arrange the balls with space between them and cook for 7 minutes.
- Turn and finish: Turn carefully and cook for 4 to 5 minutes more until crisp outside and at least 160°F (71°C) in the center.
Notes
Broth needs vary with bread dryness. Add it gradually. Because the mixture contains egg, heat the centers to at least 160°F (71°C).