1In a food processor, pulverize two cups of dry herb seasoned stuffing to make stuffing breadcrumbs.
2Transfer stuffing breadcrumbs to a bowl.
3In the food processor, pulse frozen diced onion and two shredded celery stalks until chunky.
4Add the onion and celery mixture to the bowl with the breadcrumbs.
5To the mixture, add two pounds of ground chicken, one egg, one tablespoon of minced dehydrated garlic, two tablespoons of all-purpose seasoning, salt, and pepper.
6Stir the mixture until everything is well incorporated.
7Add one cup of defrosted peas and carrots to the chicken mixture and stir them in.
8Spray the largest casserole dish with avocado spray.
9Form ginormous meatballs with your hands, as they may not hold their shape with a scoop.
10Place the formed meatballs in the casserole dish.
11Bake the meatballs in an oven preheated to 400 degrees Fahrenheit for approximately 45 minutes, or until done.
12Allow the meatballs to cool before plating and serving, optionally with mashed potatoes and gravy.
Ingredients
2 cups dry herb seasoned stuffing
frozen diced onion
2 celery stalks, rinsed and shredded
2 pounds ground chicken
1 egg
1 tbsp minced dehydrated garlic
2 tbsp all-purpose seasoning
salt
pepper
1 cup peas and carrots, defrosted
avocado spray
Equipment
food processorbowlcasserole dishcookie scoop
Tips
Form meatballs with hands if they don't hold shape with a scoop.