Stuffing Balls

8
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This is out of a cookbook by the employee's at a company I once worked for...it was submitted by Mo...you can prepare (without baking) and freeze the meatballs up to a month before you need them. Thaw in refrigerator...bake them as directed."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (147.6 g)
  • Calories 351.1
  • Total Fat - 19.1 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 94.6 mg
  • Sodium - 383.5 mg
  • Total Carbohydrate - 26.5 g
  • Dietary Fiber - 3.3 g
  • Sugars - 10.9 g
  • Protein - 17.7 g
  • Calcium - 36.6 mg
  • Iron - 1.6 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 325°F.

Step 2

Brown meat in a skillet and drain well.

Step 3

Combine with dry stuffing mix in a large bowl.Stir in cranberry sauce, egg and 1 cup water. Shape mixture into 16 balls. Place the balls on foil-covered baking sheet; brush balls with melted butter.

Step 4

Bake for 20 minutes.

Tips & Variations


No special items needed.