Ap­ple Stuff­ing Balls

Country Woman - - LET’S EAT - —TRACY BURDO BURLING­TON, VT

I served these fun ap­pe­tiz­ers for the first time on Thanks­giv­ing. My fam­ily asked me to make them sev­eral times af­ter that, so the tasty lit­tle bites made an ap­pear­ance on my Christ­mas spread that year, too. They’re now a hol­i­day tra­di­tion.

PREP: 15 MIN. • BAKE: 30 MIN. MAKES: 18 STUFF­ING BALLS ¹₄ cup but­ter, cubed 1 large onion, finely chopped 2 cel­ery ribs, finely chopped 3 large eggs, beaten ¹₄ cup minced fresh pars­ley ³₄ tsp. salt ¹₂ tsp. dried thyme ¹₄ tsp. pep­per 9 cups soft bread crumbs 2 medium ap­ples, peeled and finely chopped

1. Pre­heat oven to 350°. In a large skil­let, heat but­ter over medium heat. Add the onion and cel­ery; cook and stir 4-6 min­utes or just un­til ten­der. 2. In a large bowl, mix the eggs, pars­ley, salt, thyme and pep­per. Stir in bread crumbs, ap­ples and onion mix­ture. Shape into 2-in. balls. Place stuff­ing balls in a foil-lined 15x10x1-in. bak­ing pan. Bake un­til golden brown, about 30-35 min­utes. 1 STUFF­ING BALL 106 cal., 4g fat (2g sat. fat), 38mg chol., 245mg sod., 14g carb. (3g su­gars, 1g fiber), 3g pro. Di­a­betic ex­changes: 1 starch, 1 fat.

AP­PLE STUFF­ING BALLS

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