A casserole of meatballs, topped with green peas, a cream soup gravy and stuffing.
Meatball and Stuffing Bake
This is a family pleasing meal and this dish will disappear so quick, you'll barely remember makin' it!
It's a super delicious casserole dish and something different to do with those pre-cooked, frozen meatballs everybody loves having on hand. The Cajun absolutely loved this dish - meat and stuffing? What is not to love??
I think that I got the idea for this from one of those (now defunct) Kraft Food & Family magazines awhile back.
For my recipe I used the bagged Pepperidge Farm Herbed Seasoned stuffing and added onion, celery and chicken stock, but you could substitute your own homemade stuffing recipe or even a box of good old Stove Top stuffing. Just follow the package directions and omit ingredients appropriately.
I usually do a half pan with only a single 1-pound package of meatballs, but this last time I made the full pan with 2 packages of meatballs hoping for leftovers, but the leftovers were still gone in no time.
You don't have to wait until Thanksgiving for stuffing ... though I guess technically since this isn't "stuffed" into anything, I suppose it's really more appropriately called dressing in this recipe.
Oh who cares ... stuffing or dressing, or whatever you wanna call it, give this dish a spin and dig in.
Truly kid and husband pleasin' ... it is really yummy!
Note: Frozen meatballs make this a breeze to throw together, but if you're wanting some great basic homemade meatballs, try my go-to recipe right here, make extra and put some up in the freezer today!
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