STOVE TOP STUFFING MEATBALLS
Steps:
- Preheat oven to 350°F. Line baking pan with foil and spray with Pam. Set aside. Remove stuffing mix from box. Crunch stuffing mix (in the bag) up a bit. In a mixing bowl combine meat, egg and stuffing packet. Mix with a large fork. In a saute pan, heat olive oil. Chop onion and add to olive oil. Sautee onion until it just begins to caramelize. Add onion mixture to meat mixture and combine well.
- Form meatballs and place them on the baking sheet.
- Bake for 15 minutes, turn each meatball over. Bake another 5 minutes till meatballs are done. Serve with toothpicks and variety of dipping sauces.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TURKEY AND STUFFING MEATBALLS
Make and share this Turkey and Stuffing Meatballs recipe from Food.com.
Provided by Geema
Categories Lunch/Snacks
Time 1h15m
Yield 48 meatballs
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a large bowl, combine milk and egg and beat well.
- Add stuffing, celery, onion, parsley, salt and pepper and mix thoroughly.
- Add turkey; mix well.
- Shape into 1-inch balls and place on an ungreased cookie sheet.
- Bake for 20 to 25 minutes or until meatballs are browned.
- In a saucepan combine the cranberry sauce, sugar and Worcestershire sauce, and bring to a boil.
- Reduce heat to low and simmer for 5 minutes, stirring frequently.
- Add meatballs to sauce and cook over medium to low heat for about 5 to 10 minutes.
- Serve hot in chafing dish or slow cooker.
Nutrition Facts : Calories 33.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 10.8, Sodium 15.1, Carbohydrate 4.3, Fiber 0.1, Sugar 4, Protein 2.1
THE BEST MEATBALLS
Discover The Best Meatballs from our collection! The secret ingredient-stuffing mix-adds body and all the seasoning while you take all the credit.
Provided by My Food and Family
Categories Home
Time 38m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Line 2 (15x10x1-inch) pans with aluminum foil; spray with cooking spray. Mix ingredients just until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
- Place in prepared pans. Bake 16 to 18 min. or until done (160ºF).
- Combine half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See tips.) Cool remaining meatballs; freeze for later use.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0.6357 g, Sugar 0 g, Protein 26 g
STUFFING MEATBALLS
"This is one of my mother's most popular recipes," explains Dorothy Parrish, Kenly, North Carolina. "We love it when she served these well-seasoned meatballs with sauce over spaghetti or egg noodles," she suggests.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine beef and stuffing mix. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in oil in small batches; drain. Return all meatballs to the pan; add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat is no longer pink.
Nutrition Facts : Calories 317 calories, Fat 16g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 683mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
STUFFING-MIX SWEDISH MEATBALLS
I've been looking for a Swedish Meatball recipe that doesn't contain mushrooms (I dislike them)... and since most of them do, I wasn't having much luck! My mother was flipping through a Good Housekeeping magazine and came across one without the mushrooms, finally! We made it this evening and it was delicious! I hope you enjoy it, too!
Provided by ErikaNY
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Mix ground beef, stuffing mix (dry mix, do NOT prepare according to box), eggs, onion and water.
- Shape into 32 meatballs (more or less, depending on how big or small you want them).
- Place meatballs in 13x9" baking dish (use 2 dishes if the meatballs are too crowded).
- Bake 25 minutes or until done.
- Mix gravy and sour cream in large saucepan.
- Add meatballs to sauce mixture, stir lightly.
- Cook on low for 5 minutes.
- Serve over egg noodles.
- Enjoy!
Nutrition Facts : Calories 364.5, Fat 21.4, SaturatedFat 9.4, Cholesterol 120.8, Sodium 635.8, Carbohydrate 20, Fiber 1, Sugar 3.3, Protein 22
STOVETOP STUFFING
Since the oven can be full during Thanksgiving or Christmas, I'm showing you how to make stuffing on the stovetop that's not just "as good" as the one you bake, it might even be better. Stuffing can be served immediately, or reheated once the oven is available.
Provided by Chef John
Categories Bread Stuffing and Dressing
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Add dry bread cubes to a large mixing bowl and set aside.
- Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
- Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
- Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
- Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
- Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
- Transfer to a casserole dish or serving plate.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 26.3 g, Cholesterol 70.8 mg, Fat 19.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 11.5 g, Sodium 1055.3 mg
SAUSAGE STUFFING BALLS
This baked sausage ball recipe was given to me by my cousin. They are appetizers, but they also make great meatballs.
Provided by GINGERCHANCEFELIX
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
- Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
- Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 4.6 g, Cholesterol 24.8 mg, Fat 9.6 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 3.4 g, Sodium 245.8 mg, Sugar 0.7 g
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