
I made the most incredible dish last night that I wanted to share.
I used hamburger meat instead of pork and i used more cranberry sauce than they said to use (i would also recommend using more sauce to dunk the balls into after they are cooked).
This was SO good. I had to wrap up the leftovers to bring to my sis, and I didn't want to!

Stuffing Balls
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Prep: 25 min
Ready In: 45 min
Serves: 8
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1 lb. ground pork
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1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken
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3/4 cup cranberry sauce
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1 egg, lightly beaten
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2 Tbsp. butter, melted
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PREHEAT oven to 325°F. Cook pork in large skillet until no longer pink; drain. Place in large bowl. Add dry stuffing mix; mix well. Add 1 cup water, cranberry sauce and egg; mix until well blended.
SHAPE mixture into 16 balls. Place in single layer on foil-covered baking sheet; brush evenly with butter.
BAKE 20 min. or until golden brown and cooked through (160°F).
Make-Ahead
Prepare (without baking) and freeze these savoury stuffing balls up to a month before you need them. Thaw in refrigerator when needed, and bake as directed.