Congratulations to Heather Smith for Winning the 2009 Cookoff

Onion Enrobed Meatball Truffles

Imagine the smiles when these special meatballs are served for a weeknight family dinner with a vegetable and dinner rolls. Everyone feels like royalty. Named truffles because of the surprise tasty filling surrounded by richly seasoned meat, and the wonderful crisp onion coating enrobing them. True to the name truffle, the aroma is divine and the taste is superb.

SERVINGS 6
COOK TIME 30 min
PREP TIME 20 min

Ingredients:

2 cup FRENCH'S® French Fried Onions

2 tbsp FRENCH'S® Reduced Sodium Worcestershire Sauce (30 % less Sodium)

2 tbsp FRENCH'S® Spicy Brown Mustard

1 box Cornbread Stuffing Mix, divided

1 lb Lean Ground Beef

1 tbsp Packet Onion Soup Mix

1 Large Egg

1 tbsp Butter

1/2 cup water

Directions:

Preheat oven to 350 degrees. Place French’s French Fried Onions in a resealable bag. Crush fine with a rolling pin, then pour into a small bowl. In another resealable bag, crush ½ of the stuffing and place in a large bowl. Add the ground beef, soup mix, Worcestershire sauce, mustard and egg. Let rest, to absorb liquids. Prepare rest of stuffing mix, using half the water called for on package and the butter. Let cool. Turn out ground beef mixture onto waxed paper on counter, patting and shaping into a 9x12 inch rectangle. Cut into 12 squares. On each square place a heaping tablespoon of stuffing in center. Draw up sides of meat around stuffing and pinch closed while shaping into a ball. Roll ball in crushed onions, patting firmly into the meat. place on ungreased cookie sheet. Bake for 30 minutes. Serve warm with French's Spicy Brown Mustard if desired.

French's Cook-Off 2009 Sponsors:

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