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1
Butter a 13 x 9-inch baking pan.
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2
In a large fry pan heat butter over medium-high.
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3
Add in the onions and celery and cook stirring until soft and translucent but not browned (about 6 minutes).
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4
Add in the garlic and cook for 2 minutes.
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5
Add in chopped mushrooms, creamed corn, niblets corn, broth, poultry seasoning, parsley, Parmesan cheese, seasoned salt or white salt and black pepper pepper; bring to a medium boil, simmer for 10-15 minutes over low heat.
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6
Remove the mixture and transfer to a large bowl; and cool for 20-30 minutes (cool just enough so that the eggs will not cook when added).
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7
Add in eggs and mix well.
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8
Add bread crumbs or cubes; mix well to combine (I use my hands for mixing).
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9
Taste the mixture and then adjust the poultry seasoning, salt and pepper to taste if needed.
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10
At this point you may cover the bowl and refrigerate until ready to shape into balls.
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11
With moistened hands shape into golf ball-size balls (I use an ice cream scoop for this) add in more breadcrumbs if needed just to hold the mixture together.
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12
Transfer the shaped balls to the prepared buttered casserole dish (at this point they can be covered and refrigerated until ready to bake).
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13
When ready to bake drizzle melted butter over the balls.
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14
Cover loosely with foil.
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15
Bake at 350u00b0F for about 20-25 minutes (do not overbake).
