Cheese Sausage Stuffing Balls
Serves 4-6 Time: 45 minutes Difficulty: Beginner
Ingredients
- 1 pound breakfast sausage
- 3 stalks celery, finely diced
- 1 yellow onion, finely diced
- 3 tablespoons salted butter
- 2 cloves garlic, grated
- 1 teaspoon poultry seasoning
- 1 (14-ounce) bag herb seasoned stuffing
- 1 cup chicken stock
- 1 cup cheddar cheese
- ½ cup parmesan cheese
- 3 eggs, beaten
- ¼ curly parsley, roughly chopped
- Salt and pepper, to taste
- Vegetable oil and butter, for the griddle
Ingredients
- Preheat Blackstone griddle to medium heat. Add breakfast sausage and cook for 10-12 minutes. Make sure to use spatulas to break up and crumble sausage. Set aside in large mixing bowl.
- Add onions, celery and 3 tablespoons butter to the griddle. Cook for 5 minutes or until vegetables are soft and translucent. Add grated garlic and poultry seasoning, cook for 1 additional minute. Turn off griddle. Add vegetable mixture to the bowl with sausage and let cool 5 minutes.
- Add dry stuffing and chicken broth to the sausage vegetable mixture. Season with salt and pepper. Gently stir until fully incorporated. Add cheese, eggs, and parsley. Fold with a plastic spatula until fully mixed. Cover mixing bowl with plastic wrap, refrigerate for 30 minutes.
- Prepare a large metal baking tray with parchment paper. Divide the meatball mixture into ¼ cup portions. Using your hands, form the portions into balls. Lay the meatballs out on the baking tray.
- Preheat Blackstone griddle to medium heat. Add butter and oil to the griddle and spread with spatulas. Place the meatballs onto the griddle and cook evenly on all sides, about 2 minutes per side.
- Serve immediately with gray and cranberry sauce for dipping.