Turkey and stuffing appetizer meatballs

Yield: 48 Meatballs

Measure Ingredient
½ cup Milk
1 \N Egg
1 cup Cornbread stuffing mix
¼ cup Finely chopped celery
1 teaspoon Dry mustard
1 pounds Ground turkey
1 \N 16-oz can jellied cranberry sauce
1 tablespoon Brown sugar
1 tablespoon Worcestershire sauce



Heat oven to 375 degrees F. In large bowl, combine milk and egg; beat well.

Stir in stuffing mix, celery and mustard; blend well. Add turkey; mix well.

Shape into 48 (1-inch) balls. Place in ungreased 15x10x1-inch baking pan.

Bake at 375 degrees for 20 to 25 minutes or until meatballs are browned and no longer pink in center.

Meanwhile, in large saucepan combine all sauce ingredients; mix well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add meatballs to sauce; stir gently to coat. Cook over medium heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally.

Serve in chafing dish or slow cooker.

Nutrition info: 1 meatball=35 calories; calories from fat 10; total fat 1g, saturated 0g; cholesterol 10mg; sodium 30mg; total carb 5g; dietary fiber 0g. Dietary exchanges: ½ lean meat Source: Pillsbury Classic Cookbooks: _Easiest-Ever Holiday Meals_; Dec 1996, #190. MM format by Mary Ann Young <maryann36@...> Posted to EAT-L Digest 03 Dec 96 From: maryann36

Date: Tue, 3 Dec 1996 23:02:07 PST

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