"This is one of my mother's most popular recipes," explains Dorothy Parrish, Kenly, North Carolina. "We love it when she served these well-seasoned meatballs with sauce over spaghetti or egg noodles," she suggests.
- 1-1/2 pounds ground beef
- 2/3 cup crushed seasoned stuffing
- 1 tablespoon vegetable oil
- 1 jar (26 ounces) meatless spaghetti sauce
- In a bowl, combine beef and stuffing mix. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in oil in small batches; drain. Return all meatballs to the pan; add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat is no longer pink. Yield: 6 servings.
Originally published as Stuffing Meatballs in Quick Cooking March/April 2003, p8
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