Stuffed Meatballs- Stuffing n’Veggies
Preheat oven to 400 degrees
Ingredients (for outer meatballs)
1 package of ground hamburger (you can use turkey or chicken or mix)
1 tsp. A1 Sauce
1-2 Kale Leafs
1 large carrot
3-4 fresh garlic cloves (now dont be trying to sneak in garlic salt, it wont taste as good)
1/5 of an onion
(you can also add spinach or tomatoes, or your favorite)
1/2 package of the Lipton Onion Soup Mix
1 tsp. soy sauce
1 tsp. salt
Ingredients (for inner meatballs)
1 box cornbread stuffing
1 cube butter
1/4 cup hot water
Ingredients (for sauce)
1 large can of cream of mushroom soup
Use 2 large bowls, one like the above, once you chop up – process- or blend up your veggies, put them in the first bowl with the 1/2 package of the Lipton onion soup mix. Then, add the egg, meat, soy sauce, A1 sauce, salt, hamburger.
Then, take the other bowl and mix in the dry stuffing mix with the cube of butter (melted) and 1/4 cup hot water.
Then, you will take your meat mixture and flatten hamburger patties (like below)
Then, pour a spoonful of the stuffing mixture in the middle of the patty. Pressing the stuffing down into the patty, form the meatball while keeping the stuffing in the middle as much as you can.
Bake the meatballs at 400 degrees for 30 minutes, then turn the oven down to 380 degrees and bake an additional 15 minutes or until crispy brown on the bottom and the juices flowing out on the bottom are no longer pink.
Top with Cream of mushroom soup or soy sauce as my daughter prefers.
PS. CROCK POT OPTION: You can also pre-make these the night before or in the morning and cook them all day in the crock pot on low. You would stack them on top of eachother some and they may stick a little to eachother, but they come out just as good.