Stuffing Balls Recipe with Sausage

Instructions:

1. Heat the butter and olive oil in a large non-stick skillet over medium heat.
2. Add the ground sausage to the skillet, breaking it apart with a spoon until browned and crumbly. Cook until no pink remains.
3. Stir in the diced onion and celery, cooking until the vegetables are translucent and fragrant. Remove from heat and let cool slightly.
4. In a large mixing bowl, combine the breadcrumbs, minced sage, thyme, salt, and pepper.
5. Fold the cooked sausage mixture and the beaten eggs into the breadcrumb mixture.
6. Slowly drizzle in the chicken broth, stirring gently until the mixture is moist enough to hold together when squeezed. It should feel like damp sand.
7. Roll the mixture into 24 equal-sized balls, approximately 1.5 inches in diameter.
8. Preheat the oven to 375°F (190°C).
9. Return the skillet to medium-high heat with a splash of oil. Sear the stuffing balls for 2-3 minutes, rolling them until they develop a mahogany-colored exterior.
10. Transfer the seared balls to a parchment-lined baking sheet and bake for 10-12 minutes until the centers feel firm to the touch.