Stuffing Meatballs

Ingredients:

1/2 cup crumbled cornbread (Please follow our This isn’t cornbread recipe)
1 pound turkey sausage or Italian sausage
1/2 cup chopped onion, diced small
1/2 cup chopped celery, diced small
3-4 cloves minced garlic
1 egg, beaten
1-1-1/2 tsp cassava flour

Directions:

Preheat oven to 325 degrees.

Line baking sheet with parchment paper or grease with olive oil, and set aside.

In medium skillet, heat tablespoon of olive oil over medium heat. Once heated, add celery and onion and cook until translucent 3-5 minutes. Add garlic to celery and onions and cook just until fragrant 1-2 minutes. Remove from heat and cool down.

In medium bowl add crumbled cornbread, and add in sausage a little at a time until combined. Add beaten egg, celery, onions, and garlic to mixture. Mixture will be a little sticky, so add in cassava flour 1/2 tsp at a time until the right consistency. If you need to, you can also add in some extra cornbread.

Roll and form mixture into 1 inch meatballs and place on baking sheet. Bake for 35-40 minutes, or until cooked through.