Description

As the crisp autumn air settles in, nothing feels more comforting than gathering around the table to share warm, flavorful dishes. Autumn Vegetable Stuffing Balls are perfect for cozy family dinners, festive holiday meals, or as a delicious appetizer for gatherings. Inspired by traditional stuffing recipes, this dish combines seasonal vegetables, aromatic herbs, and a golden, crispy exterior, making it a crowd-pleaser for both adults and children alike.

Ingredients

Scale

3 cups day-old bread, cubed (whole grain or sourdough recommended)
1 cup carrots, finely diced
1 cup celery, finely diced
1 cup onion, finely diced
1 cup zucchini, grated
1 cup mushrooms, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/2 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
1/2 teaspoon smoked paprika
1/2 cup vegetable broth
2 large eggs, lightly beaten
2 tablespoons olive oil (for drizzling)
Optional: 1/4 cup grated parmesan or vegan cheese

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onions, carrots, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.
Add mushrooms and zucchini to the skillet. Cook an additional 3-4 minutes until moisture evaporates. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cubed bread, cooked vegetables, parsley, thyme, rosemary, salt, pepper, and smoked paprika. Toss gently to evenly distribute.
Pour in the vegetable broth and beaten eggs. Mix carefully until the mixture holds together when pressed but is not too wet. Add more broth if needed, 1 tablespoon at a time.
Using your hands, form the mixture into small balls about 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
Lightly brush or drizzle the tops of the balls with olive oil to help achieve a golden, crispy exterior.
Bake for 20-25 minutes, turning halfway through for even browning. The balls should be golden on the outside and tender inside.
Transfer to a serving platter and garnish with additional parsley if desired. Serve warm as a side dish or appetizer.

Notes

Use day-old bread for better texture and absorption.
Avoid overmixing to prevent dense stuffing balls.
Herbs can be swapped or added to suit your taste.
Nuts like pecans or walnuts can add crunch.
Can be prepared a day ahead and refrigerated; bake before serving.
For vegan option, replace eggs with a flaxseed or chia mixture and use vegan cheese.

Prep Time: 20 minutes
Cook Time: 25 minutes