Comida Kraft
Recipe Box

Stuffing Balls

Prep Time
15
min.
Total Time
35
min.
Servings

8 servings

Here's a tasty twist on the standard meatball. These awesome oven-baked Stuffing Balls are made with tart cranberry sauce and skillet-browned ground pork.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Cook meat in large skillet until cooked through, stirring frequently; drain. Place in large bowl; cool slightly. Stir in stuffing mix.
  • Add cranberry sauce, egg and water; mix well. Shape into 16 balls; place on foil-covered baking sheet. Brush with butter.
  • Bake 20 min. or until done (160ºF).

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Make Ahead

Prepare and shape stuffing balls as directed. Freeze in airtight container up to 1 month. Thaw in refrigerator, then bake as directed.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 270
Total fat 13g
Saturated fat 5g
Cholesterol 70mg
Sodium 390mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 12g
Protein 14g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I used Sweet Apple Chicken Sausage instead of pork and made the balls which were a bit tricky when... I used Sweet Apple Chicken Sausage instead of pork and made the balls which were a bit tricky when it came to staying together......so the next time I used the sausage and added diced water chestnuts. I used an egg substitute and used the equivalent of 1 and 1/2 eggs. Instead of making balls with it I spooned it into foil muffin cups - and saved the paper liners. They stayed together - were much lighter and fluffier and lower in calories and cholesterol. I used the foil cups to freeze them and the paper liners to reheat them in the Microwave and - oh yes - now they're Stuffin Muffins - somehow appeals to me more than Stuffing Balls.
Date published: 2006-01-04
Rated 5 out of 5 by from I found this recipe over 5 years ago in a Kraft magazine, lost it and have been searching for it... I found this recipe over 5 years ago in a Kraft magazine, lost it and have been searching for it ever since. I found it again today searching this site. I am so happy because they are so tasty and easy to make and you don't have to worry about stuffing the turkey. I can hardly wait to make them for Christmas this year. The original recipe called for bulk pork sausage that come in the tube so I will probably stick with that instead of the ground pork.
Date published: 2007-12-09
Rated 3 out of 5 by from I was so excited about this recipe but when I added that 1c of water I knew right then they would... I was so excited about this recipe but when I added that 1c of water I knew right then they would not hold together. I managed to get them into a semblance of a ball and partially froze them and them reformed them but when I baked them they spread out too much. I also used ground sausage and apricot/pineapple preserves instead of cranberry and the taste was really good..Next time I won't add as much water
Date published: 2009-12-17
Rated 4 out of 5 by from These were very good. These were very good. I doubled the recipe except for sausage, and it had plenty of meat. I used broth instead of water and just added it until I had the right consistency to make balls. I used whole berry cranberry sauce and topped each ball with a little spoonful of sauce. A cookie scoop works great for making the balls.
Date published: 2012-11-28
Rated 4 out of 5 by from The taste was great. The taste was great. I substituted Stove Top Stuffing Mix for Chicken with Stove Top Stuffing Mix Italian Style with Roasted Garlic. I don't know if this box has less stuffing mix or not, but I ended up adding extra bread crumbs to mine because it was kinda soupy. I put them in muffin pans because I was afraid it would make a mess, but they came out ok. I just forgot to spray or line with foil and they stuff some. But that didn't affect the taste. I will make them again soon. Peg^..^
Date published: 2005-12-04
Rated 5 out of 5 by from I choose to use spray better to give them a golden glaze... I choose to use spray better to give them a golden glaze... otherwise when you use a brush, they tend to fall apart. Also, let them chill before you roll them into the balls.
Date published: 2007-11-05
Rated 5 out of 5 by from These were amazing! These were amazing!! Cold, Warm, Hot... all Fantastic! They taste wonderful! The recipe is incredibly simple and makes exactly the quantity. They are large, too! I didn't have any whole cranberry sauce so I just used the jellied kind and they were still perfect! I left off the butter on a few of them in order to cut fat and they tasted exactly the same. I will make these again immediately. I have been craving them ever since they were all gobbled up!
Date published: 2005-12-15
Rated 4 out of 5 by from My family all loved this recipe as a Thanksgiving appetizer. My family all loved this recipe as a Thanksgiving appetizer. I made them exactly as instructed. They have a simple and delicious flavor. I made them a little smaller than the recipe calls for, and ended up with 35 or so meatballs. I used Pam so they wouldn't stick, but some of them were kind of crumbly. I was a little disappointed in that, but my family raved about how good they were. I made them ahead of time and froze them as well.
Date published: 2005-11-29
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