Stuffing Balls
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
2 each
- Serves:
- 8
ingredients
- 1 lb ground pork
- 1 (120 g) package chicken stuffing mix
- 3⁄4 cup cranberry sauce
- 1 egg, lightly beaten
- 2 tablespoons butter, melted
- 1 cup water
directions
- Preheat oven to 325°F.
- Cook pork in large skillet until no longer pink; drain. Place in a large bowl. Add dry stuffing mix, Mix well.
- Add 1 cup water, cranberry sauce and egg.
- Mix until well blended.
- Shape mixture into 16 balls. Place in a single layer on a foil-covered baking sheet.
- Brush evenly with butter.
- Bake 20 minutes or until golden brown and cooked through (160 degrees).
- Prepare (without baking) and freeze these stuffing balls for up to a month before you need them. Thaw in refrigerator when needed, and bake as directed.
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Reviews
-
I've been making these stuffing balls for the past 3 years (found them in Kraft Food & Family) - LOVE them. I use them more as a meatballs... I double the meat and eggs (sometimes I use ground turkey, sometimes I mix ground beef). I always spray the foil to prevent them from sticking. These really go quick and I usually have to hide them so I can have left overs for later! Don't do Holidays without them!!!
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These did taste good, but based on Terri's review I doubled the recipe except for the water. I think the consistency was right with that ratio (two boxes of stuffing to one cup of water). I really didn't see the point of making all of the balls, though. If I make this again I will probably just spread it in a pan and bake it to be scooped out.
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These tasted good, but the mixture was far too "liquidy" to form balls. I ended up blobbing it into muffin pans and baking it about 25 minutes. Then it was difficult to remove from the pans...a lot of them fell apart in the process. If I make these again, I will use two boxes of stuffing mix, or less water.
RECIPE SUBMITTED BY
<p>I am a retired school secretary. I'm a 13 year breast cancer survivor and love to cook.</p>