1 pound sausage, cut into 1 inch cubes
3 tablespoons brown sugar
4 (11 ounce) cans whole kernel corn
1 (10 ounce) package frozen chopped spinach, thawed
1 (16 ounce) can tomato sauce
1 teaspoon vegetable oil
In large bowl, combine as needed brown sugar, whole corn, spinach, tomato sauce, vegetable oil. Cover and refrigerate at least 3 hours.
Preheat oven to 400 degrees F (200 degrees C).
Spread sausage mixture for stuffing in large baking pan. Roll out corn shaped pieces; roll into meatballs 1 inch thick. Place meatballs 1/2 inch apart onto bottom of prepared pan.
Brush cornballs with margarine. Roll into roughly 12 inch ball. Secure with fork.
Bake in preheated oven for about 1 hour or until meatballs turn golden brown and juices run clear.