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 gravy and cranberry sauce for dipping.
Search
