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

Stuffing Balls is rated 4.333333333333333 out of 5 by 3.
  • 2016-07-26T10:13CST
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  • clientName_khcrm
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 5 out of 5 by from These were great. These were great. I used sage pork sausage and whole berry cranberry sauce. They were difficult to form into balls and some fell apart during baking, even though I refrigerated them before baking to help them set up, and only used 3/4 cup water. I think next time I would use 2 eggs to help bind.
Date published: 2013-02-14
Rated 4 out of 5 by from Yummy recipe! Yummy recipe!! So easy, too. My only suggestion is that you can back off a little on the water (use broth for more flavor); it's also easier to keep the balls together by baking them in muffin tins instead of a flat sheet pan.
Date published: 2012-07-09
  • 2016-07-26T10:13CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_89339, PRD, sort_relevancy
  • clientName_khcrm

K:47075v0:89339

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