Preheat your oven to 350°F (175°C).

In a large skillet, melt the butter over medium heat. Add the diced onions and celery, sautéing until they are soft and translucent (about 5–7 minutes).

In a large bowl, combine the bread cubes, cooked onion and celery, sage, thyme, and a generous pinch of salt and pepper.

Pour in the chicken broth and beaten eggs, mixing until well combined. The mixture should be moistened but not overly soggy.

Form the mixture into 1.5-inch balls and place them on a greased baking sheet.

Bake in the preheated oven for 25–30 minutes, or until golden brown and crisp on the outside.

Remove from the oven and let cool slightly before serving.