easy meatballs

1 cup Stove Top stuffing mix, crushed (I use Traditional Sage or Savory Herb mix)
2 ¾ cups of milk, divided (or use some half-n-half or cream for a creamier sauce)
1 (1 pound-ish) package of ground beef (or turkey)
1 egg, beaten
½ onion, chopped
½ teaspoon paprika
1 teaspoon garlic salt
1 Tablespoon olive oil
1 (15 oz.) can of Cream of Mushroom soup
1 (15 oz.) can of Cream of Celery soup
Salt and pepper to taste

1. To crush the stuffing mix to breadcrumb size, put desired amount into a ziploc bag, and roll a rolling pin over it. Once it’s crushed, put the stuffing mix into a small bowl and add ¾ cup of milk; let the stuffing soak up the milk.
2. Meanwhile, in a large bowl, mix ground meat, egg, onion, paprika, and garlic salt. Once the stuffing mix has absorbed the milk, add it into the meat mixture and mix all well. Form into meatballs.
3. In a large skillet, warm olive oil over medium high heat. Add meatballs to the pan, and brown them on all sides, until cooked through.
4. While the meatballs are browning, mix the soups with the remaining milk (2 cups). Pour mixture over cooked meatballs, and stir a bit to coat all. Season with S&P.
5. Serve over rice.

Serves 6