"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Meatballs Recipe

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This recipe for Stuffed Meatballs, by , is from The Jones Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Nurkka
Added: Saturday, September 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. herb seasoned stuffing cubes
2 tbsp. butter
1/4 c. water
1/3 c. evaporated milk
1 can cream of mushroom soup
2 tsp. Worcestershire sauce
1 tbsp. ketchup
1 lb. hamburger
onion and salt for taste

Directions:
Directions:
Prepare the stuffing cubes by mixing 1 cup stuffing with 1/4 cup water (scalding) and 2 tablespoons butter.

Combine the evaporated milk and meat. Add some onion, if desired. Divide into 4 patties and pat them fairly flat. Put prepared stuffing on top. I make 4 little piles of the stuffing so they each get about the same amount. Then draw the meat over the stuffing and seal. Place them seal-side down in pan.

For the sauce for the top, combine the soup (I add about a half can of water to make more gravy), Worcestershire sauce, and the ketchup. Mix and pour over the meatballs and bake uncovered at 350 for 45 minutes.

 

 

 

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