Stuffing Meatballs Recipes

SAUSAGE STUFFING BALLS

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.

EASY MEATBALLS RECIPE

Steps:

• Heat oven to 400ºF.
• SPRAY 2 rimmed baking sheets with cooking spray.
• Mix ingredients just until blended; shape into 48 (1-1/2-inch) meatballs. Place on prepared baking sheets.
• Bake 12 min. or until done (160ºF).

STUFFING-MIX SWEDISH MEATBALLS

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!

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.

TURKEY STUFFING MEATBALLS RECIPE

Steps:

• Preheat a saucepan to medium heat and melt the butter. Add the diced onions and celery and sprinkle with the kosher salt. Cook onions and celery, occasionally stirring for about 5 minutes. Then add garlic and fresh sage. Continue cooking for an additional 2 minutes. Take the mixture out of the pan and let cool to room temperature.
• Line a baking pan with parchment paper and set aside, and preheat the oven to 375°F.
• Add the onion mixture to a large mixing bowl with the ground turkey, dried sage, black pepper, nutmeg, thyme, cornbread stuffing mix, and eggs. Use your hands to mix well, but not aggressively.
• Use a cookie scoop or hands (see tip) to portion out the meat mixture into 1 1/2 - 2-inch balls and place them on the baking sheet. Be sure to leave room between the meatballs, so they cook evenly. Spray with cooking oil or baste with a little olive oil. Bake for 16-20 minutes, or until the center of the Turkey and Stuffing Meatball measures 165°F.

STUFFING MEATBALLS

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.

TURKEY & STUFFING MEATBALLS

Steps:

• Preheat oven to 400° and spray a large rimmed baking sheet with cooking spray.
• In a large bowl, combine the stuffing mix, pretzels, milk, turkey, egg, cranberry, and parsley. Season lightly with salt and pepper.
• Roll meatball mixture into 1 ½ inch balls and arrange on prepared baking sheet. Bake until meatballs are cooked through, about 20 minutes.
• Meanwhile, stir cinnamon, orange zest, and garlic powder into cranberry sauce.
• Serve meatballs warm with cranberry sauce for dipping.

CHICKEN STUFFING MEATBALL BITES

Steps:

• Take the stuffing mix and crush using a blender (you want fine breadcrumbs), add to a bowl. You should have just under a cup.
• Add the ground chicken and chicken broth and mix.
• Form into 1 1/2 - 2 " balls and place on a parchment-lined baking sheet.
• Bake for 20-22 minutes.
• Either toss with the cranberry dijon sauce or pierce the meatballs with toothpicks and use as a dip.
• Place all the ingredients into a saucepan and heat over medium heat until it comes to a slow boil (whisking frequently).
• Turn off the heat and serve as a dipping sauce to the chicken stuffing meatballs.

STOVE TOP STUFFING MEATBALLS RECIPE

Steps:

• In a large bowl, place the Ground Sirloin, chopped Onion, and the package of Stove top Stuffing, both the cubed bread, and the Seasoning Package.
• Mix together, then add the Italian Seasoning, Ground Oregano, Ketchup, Milk, Egg, Brown Sugar, and Minced Garlic.
• Roll into balls, and place in a large pan sprayed with Cooking Spray.
• Cook for 30 minutes, and turn the Meatballs for even cooking.
• Cook for about another 10 minutes and finish cooking in Sauce - see directions below.
• While the Meatballs are cooking; In a medium bowl, add the Cranberry Sauce, Country Bobs, Garlic Powder, and Brown Sugar, and stir well to mix.
• When the Meatballs have been Cooking for about 40 minutes, pour the Sauce over the Meatballs - while still in the pan in the oven - and toss or roll the Meatballs in the Sauce with a large Spoon.
• Cook for another 10 minutes.
• Remove from the oven, and cool slightly.
• Serve over Mashed Potatoes or Rice. Enjoy!