This is a recipe I've been making for years that my lovely sister gave me. Meatballs? Good. Stuffed? Even better. With gravy on top? Thank you, Jesus. Served with merlot carrots? Amen.

So, here's the little recipe for these little beauties that deliver big. They're comfort food to the max. With all these thoughts of backflow today, I need a little comfort.

Stuffed Meatballs 4x6 Recipe Card

Ingredient List

• 1/2 Cup Water
• 3 Tbsp. Butter
• 1 1/2 Cups Seasoned Croutons
• 1/4 Cup Finely Chopped Celery
• 1/4 Cup Finely Chopped Onion
• 1 lb. Ground Beef
• 1/3 Cup Evaporated Milk
• 2 Cans Cream of Chicken Soup
• 2 tsp. Worcestershire Sauce
• 1 Tbsp. Ketchup
• 1/2 Cup Milk

If you look closely to the picture above you'll notice that I used one can of regular cream of chicken soup and one can of reduced fat / low sodium. I've made them with both cans of regular cream of chicken soup as well. Either way, it's all good. You may also notice that I am using cheese and garlic croutons. That was just my preference on the particular day I was grocery shopping... I think any kind of seasoned crouton would be fine.

Enough said... Let's get cookin'!

Preheat the oven to 350 degrees. Heat the water and butter over medium heat until the butter melts. Remove from heat and stir in the croutons, chopped celery and chopped onion, stirring to combine. Set aside.

Gently mix the ground beef and evaporated milk and form into six flattened patties.

Place 1/4 cup of crouton mixture in the center of each patty. I like to use my handy dandy scoop...

 Seal edges into a large ball and place in a 1 1/2 quart casserole dish.

Mix soup, worcestershire sauce, ketchup and milk and whisk until smooth. Pour over meatballs, then sprinkle with a little dried parsley, you know, to make it look fancy and gourmet and all that. Bake, uncovered, for one hour or until meatballs reach 165 degrees.

 Serve with merlot carrots and eat in front of a roaring fire on a cold winter's night.