Ragout de boulettes

• 2 lb. lean ground pork
• 1 medium onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup Premium Plus Salted Crackers, finely crushed
• 1/3 cup Kraft Classic Herb Dressing
• 2 Tbsp. finely chopped fresh parsley, divided
• 2 Tbsp. flour
• 1/2 cup brewed Maxwell House Dark Roast Coffee Walgreens $6.99 thru 02/06
• 1 can (284 mL) condensed chicken broth
• 1 cup water
• 8 cups hot cooked instant white rice

1. Preheat oven to 400F.
2. Combine meat, onions, crackers, dressing and 1 Tbsp.
3. of the parsley in large bowl.
4. Shape into 48 (1-inch) meatballs.
5. Place in single layer in foil-lined shallow baking pan.
6. Bake 20 min.
7. Combine flour and coffee in Dutch oven.
8. Add meatballs; mix lightly.
9. Cook on medium-high heat 5 min.
10. Add broth and water; bring to boil.
11. Cover.
12. Reduce heat to medium; simmer 15 min., stirring occasionally.
13. Stir in remaining 1 Tbsp.
14. parsley.
15. Serve over the rice.

lean ground pork, onion, crackers, dressing, fresh parsley, flour, brewed maxwell, chicken broth, water, white rice

Taken from www.kraftrecipes.com/recipes/ragout-de-boulettes-90446.aspx (may not work)