Kaitlyn Bartling: Stuffed Meatballs
- ½ package of Hillshire Farms seasoned crumb stuffing
- 3 Tbsp. butter
- 1 medium onion, finely minced
- ¼ cup celery minced fine
- 1 cup milk warmed
- 2 eggs lightly beaten
- 2½ pounds ground beef
- Sauté onion and celery in butter until softened. Add to the stuffing, eggs, milk and beef. Form into small balls using a cookie scoop. Prebake on a cookie sheet in a 350° oven for 15 minutes. Place in crock on low for 2 to 3 hours.
- You can add “gravy” to this and serve on rice, egg noodles or mashed potatoes. Gravy recipe: 1 can cream of mushroom soup, ½ cup sour cream and 1 can milk, whisk together and pour over the cooked meatballs and cook on low until heated through.
NOTE: The Fareway meat counters often have freshly ground beef that is done in small batches right at the counter. This blend is best for burgers and meatballs if you don’t have your own ground beef, but get there early because it usually sells out each day!
from Kaitlyn Bartling