Meat Balls

• 1 box Stove Top stuffing (chicken or pork)
• 2 lb. lean ground chuck or ground round
• 1 can cream of celery soup (Campbell's)
• 2 cans cream of mushroom soup (Campbell's)
• 2 eggs
• 1 (8 oz.) can Dutchmans mushrooms
• dried onions

1. In mixing bowl, put 1 mushroom soup, celery soup, eggs and medium handful of dried onions.
2. Stir with large spoon until completely mixed.
3. Open spice packet from stuffing mix and sprinkle 1/2 the packet evenly across mixture.
4. Stir in, then sprinkle remaining 1/2 packet and stir in completely.
5. Open can of mushrooms.
6. Using cover, squeeze off juice and discard.
7. Chop mushrooms into small pieces and add to mixture.
8. Remove bag of croutons and flatten with rolling pin into Grape-Nuts size pieces. Be careful not to powder croutons too much.
9. In a large bowl, put ground meat and chop until broken up.
10. Add mixture to meat.
11. With a large Baggie on hands, completely mix.
12. Make 2 to 2 1/2-inch meat balls and put in pan that has been sprayed with Pam.
13. Spoon remaining mushroom soup over meat balls.
14. Bake at 350u0b0 for 1 1/2 to 2 hours.

stove top stuffing, lean ground chuck, cream of celery soup campbells, cream of mushroom soup, eggs, mushrooms, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457868 (may not work)