Total Time
45mins
Prep 25 mins
Cook 20 mins

These stuffing balls are always on my holiday menu, but they're great anytime. They save time and stress and can be frozen for later use.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Cook pork in large skillet until no longer pink; drain. Place in a large bowl. Add dry stuffing mix, Mix well.
  3. Add 1 cup water, cranberry sauce and egg.
  4. Mix until well blended.
  5. Shape mixture into 16 balls. Place in a single layer on a foil-covered baking sheet.
  6. Brush evenly with butter.
  7. Bake 20 minutes or until golden brown and cooked through (160 degrees).
  8. Prepare (without baking) and freeze these stuffing balls for up to a month before you need them. Thaw in refrigerator when needed, and bake as directed.

Reviews

(5)
Most Helpful

Love these. Now a holiday staple. A little dry sometimes. We use two packages stuffing and I think next time I will add a bit more cranberry. THank you. :)

goofanella November 03, 2008

I've been making these stuffing balls for the past 3 years (found them in Kraft Food & Family) - LOVE them. I use them more as a meatballs... I double the meat and eggs (sometimes I use ground turkey, sometimes I mix ground beef). I always spray the foil to prevent them from sticking. These really go quick and I usually have to hide them so I can have left overs for later! Don't do Holidays without them!!!

kaapstadgirl November 17, 2006

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