Stuffing & Meatballs One Dish

  • 2 Tbsp butter
  • 1 lb Mama Lucia Homestyle or Turkey Mini Meatballs
  • 1 cup chicken broth
  • 2 Tbsp flour
  • 1/4 tsp pepper
  • 1/2 tsp dried thyme
  • 8 oz frozen broccoli pieces

  • For stuffing:
  • 6 oz Stove Top Stuffing Mix (Savory Herb)
  • 1 cup chicken broth
  • 1⁄2 cup water
  • 1 Tbsp butter
  • 1 cup celery finely diced
  • 1 cup onion finely diced
  • 1 small apple finely diced
  • 1⁄4 cup dried cranberries, optional
  • 2 Tbsps olive oil
  • 1 seedless orange cut in half and thinly sliced

In a skillet sauté meatballs in 2 Tbsp butter, till evenly browned. Remove meatballs to side plate.

Add 1 cup broth to skillet and whisk until brownings are mixed in.

Whisk in flour and seasonings and stirring till slightly thickened.

Stir in meatballs and place broccoli on top, covering to steam over low heat for 10 minutes.

In a small skillet, sauté onion, celery, and apple (and cranberries) in olive oil, cooking about 4 minutes.

In a medium saucepan, boil 1 cup chicken broth, butter and water.

Add sautéed vegetables and dry stuffing mix along with dried cranberries and cook over medium heat for 1-2 minutes.

Remove from heat, let stand 5 minutes, and fluff with a fork.

Line round baking dish with stuffing. Place orange slices on outer ring of stuffing. Top with meatballs, gravy & broccoli.

You can serve immediately or bake in a 350°F oven for 10 minutes.