Stuffed Meatballs - cooking recipe

Ingredients

1 c. herb seasoned Pepperidge Farm stuffing
1 lb. ground chuck or hamburger
1/3 c. evaporated milk
1 can cream of mushroom soup
2 tsp. Worcestershire sauce
1 Tbsp. catsup

Preparation

Prepare 1 cup stuffing according to package directions.
Mix ground chuck with milk and divide into six patties, flattening to circles on waxed paper.
Spoon stuffing into center of each, dividing evenly.
Draw edges of patty over stuffing and seal into a ball with palm of hand.
Place balls into 1 1/2-quart casserole. Bake 30 minutes at 350\u00b0.
Pour off drippings.
Combine Worcestershire sauce, soup and catsup in a saucepan.
Heat until bubbly.
Pour over meatballs and return to oven for 15 more minutes.
Makes six servings.