Stuffing mix and a single egg make it easy to form this tasty mix of celery, red peppers, corn and Italian sausage into savory stuffing balls.
What You Need
Original recipe yields 12 servings
2 stalks celery, finely chopped
1 red pepper, finely chopped
2 Tbsp. KRAFT Tuscan House Italian Dressing
1 lb. mild Italian sausage, casings removed
1 cup frozen corn
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
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Let's Make It
Heat oven to 325ºF.
Cook and stir celery and peppers in dressing in large skillet on medium-high heat 5 min. or until vegetables are crisp-tender. Add sausage and corn; cook 10 min. or until sausage is no longer pink, stirring occasionally. Drain.
Mix sausage mixture, stuffing, water and egg in large bowl. Shape into 24 balls. Place in 2 greased foil-lined 15x10x1-inch pans.
Bake 20 to 25 min. or until done (160ºF), turning after 10 min.
Assemble recipe as directed; wrap in foil. Freeze up to 1 month. Thaw in refrigerator when needed, and bake as directed.
Prepare using breakfast or turkey sausage.
How to Easily Shape Meatballs
Moisten hands as needed before using to shape meatballs.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.