Recipe: Stuffing Balls with Pork

These were in X-mas edition of the Kraft Kitchen magazine that comes to my house. I haven't tried them yet, but they look good! Someone on the Dinner board tried them and had some notes...you might want to check what she said after she tried them for Thanksgiving (Stuffing Balls - Variation - Review).

Cheers!

Carolyn

STUFFING BALLS
Servings: 8

Serve stuffing in a new way and make the side the highlight of the meal.

1 lb. ground pork
2 pkg. (120 g each) STOVE TOP Stuffing Mix for Chicken
3/4 cup whole berry cranberry sauce
1 egg, lightly beaten
2 Tbsp. butter, melted

Preheat oven to 325 degrees F.

Cook pork in large skillet until no longer pink; drain. Place in 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 single layer on foil-covered baking sheet; brush evenly with butter.

Bake 20 minutes or until golden brown and cooked through (160 degrees F).

Make-Ahead
Prepare (without baking) and freeze these savoury stuffing balls up to a month before you need them. Thaw in refrigerator when needed, and bake as directed.