We are again back with another new and appetizing recipe, “Bread Stuffing Balls 1940s Recipe”. 

The bread with the strange name Monkey Bread was invented in the American South in the 1940s, when snacks were also referred to as “monkey food,” from which the bread allegedly derives its name. Unlike our rendition, the original version was sweeter. Instead of sea salt and poppy seeds, sugar and cinnamon were used for toppings. This sweet variant of Monkey Bread was frequently served during gatherings with many guests. It immediately became a favourite party snack across the United States due to its ease of preparation and the convenience of being able to just rip it apart into individual pieces. With Our Guider, let’s learn how to make bread stuffing balls 1940s recipe, full of flavour, history, and soothing simplicity.

What makes these bread stuffing balls appealing to you?

There are several reasons why this bread stuffing balls 1940s recipe will quickly become one of your favourites. Here are just a handful.

• Simple and quick: Preparation is simple and requires only a few minutes. The oven performs the rest, giving you more time for other activities.
• Crispy, spicy, and fresh: The mix of soft chicken broth and salty feta is absolutely irresistible. Each mouthful is a sensory feast.
• Light enjoyment: Because the balls are oven-baked, there is no need for added fat, making them a light and digestible lunch.
• Versatile: These balls are suitable for every occasion, whether as finger food for parties, a side dish for barbecues, or a main meal with a fresh dip.

Details of a traditional recipe for bread stuffing balls from the 1940s

The flavour of your bread stuffing balls is mostly determined by the quality of the components. Here are your guide’s suggestions and advice.

• Breadcrumbs: For an extra crispy crust, use panko breadcrumbs. These are coarser than conventional breadcrumbs and create a very crispy texture. However, normal breadcrumbs also work nicely.
• Herbs: Fresh herbs such as dill or parsley enhance the flavour of the balls. Depending on your preferences, you may also add different herbs such as mint or basil.
• Egg: An egg ensures that the ingredients are well mixed and that the balls hold their form.
• Spices: Salt, pepper, and sometimes some garlic or paprika powder balance out the flavour.

Ingredients and instructions for Bread Stuffed Balls

Bread Stuffed balls are often served sweet here, but for this variation, I stuffed them with three different varieties of cheese and served them with a spicy muhammara paste, a spinach salad, and a lovely yoghurt sauce. I added white and black sesame seeds into the panko crumbs before rolling them, but you may leave them out if you like. If you want to cook it as a main dish, roughly double the recipe.

• 4 pcs. pointed peppers (red)
• 1 pc. red onion
• 2 pcs. garlic cloves
• 4 pcs. tomatoes
• 50 g olive oil
• 0.5 tsp Salt
• 100 g Walnut kernels
• 2 tbsp Raisins
• 1 pc. clove of garlic
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp Paprika paste
• 1 tsp Pomegranate syrup
• 1 Pr. Salt
• 1 Pr. pepper
• 1 tsp cumin

Stuffing ball dough

• 200g Flour
• 250g quark
• 1 pc.egg
• 1 tspSalt
• 1 tsp baking powder
• 1 Pr. pepper

Cheese filling

• 100 g Kashkaval cheese
• 100 g sheep’s cheese
• 100 g cream cheese
• 1 Pr. chili flakes
• 1 Pr. Salt
• 1 Pr. pepper

Yogurt sauce

• 200g Yogurt (3.5%)
• 2 tbsp Lemons (juice)
• 1 tbsp olive oil
• 1 Pr. Salt
• 1 Pr. pepper

For frying

• 1 pc. egg
• 80 g Panko crumbs
• 1 tbsp sesame
• 1 tbsp Sesame (black)
• 1 liter Sunflower oil

Instructions

• Preheat the oven: Preheat the oven to 240°C (fan).
• Roast the walnuts in a nonstick skillet without grease until they are lightly toasted and aromatic. Remove from the pan and allow to cool. Crush or finely chop them. Chop the raisins, as well. Peel the garlic clove and grate it coarsely. In a pan, heat the olive oil and add the garlic, tomato paste, and bell pepper.
• Quark ball dough: Combine all of the ingredients and knead until the dough is smooth.
• Cheese Filling: Coarsely shred the Kashkaval cheese, crumble the feta cheese, and combine with the cream cheese. Season everything with chilli, salt, and pepper.
• Yoghurt Sauce: Combine the yoghurt, lemon juice, olive oil, salt, and pepper.
• Form and fry bread-stuffed balls: Whisk the egg on one plate, then combine the panko breadcrumbs and sesame seeds on another. Heat the oil in a deep frying pan or fryer. Use a tiny scoop to divide out the contents and shape it into balls. Using a tiny scoop, divide the dough into a circle, add the filling, and then seal it fully around to make a ball. Roll the balls first in egg, then in panko breadcrumbs. Fry the quark balls for approximately 4-5 minutes till golden brown.
• Serve: arrange the yoghurt sauce, bell pepper paste, and quark balls on plates. Optional: sprinkle with sumac. Have fun creating it!

Innovative ways to change and enhance your bread stuffing balls

Do you want to make some changes to the recipe and use your imagination? Using seasonal foods, these are my favourite variants and ideas:

• Low-carb: Use oat flakes or finely powdered almonds instead of the breadcrumbs.
• Gluten-free: Make use of crushed cornflakes or gluten-free breadcrumbs.
• Add fresh herbs like mint, basil, or dill for extra spiciness.
• With different cheeses: For even more taste, try goats or sheep’s cheese in place of feta.
• Savoury version: Add chopped dried tomatoes or black olives to the mixture.
• Vegan version: replace applesauce or flaxseed flour for the egg and a vegan feta replacement for the feta.

You can eat these crispy oven-baked balls in a variety of ways, and they’re perfect for dinner prep. They may be used as a topping for soup, as a filler for wraps, or served with a salad.

Variations from Different Regions

While the base recipe remained the same, families across different states and communities added their spin:

• New England: Added chopped oysters or seafood when available.
• Midwest: Included sausage crumbles and used cornbread.
• Southern U.S.: Often added beaten egg and buttermilk, using day-old cornbread as a base.
• Rural areas: Used bacon fat or lard in place of butter.

Final Thoughts

Bringing back vintage recipes like these 1940s bread stuffing balls isn’t just about nostalgia—it’s a way of connecting with history through food. In a world of fast meals and complex cuisines, there’s something incredibly comforting about simple, time-tested dishes. Whether you’re planning a retro-themed dinner, craving a classic side, or just want to explore cooking like your grandparents did, this recipe is a perfect place to start.

So roll up your sleeves, dig into your pantry, and give this old-fashioned favorite a try. Your kitchen will be filled with the warm, inviting aromas of history—and your table, with the flavors of a simpler time.