1 lb. ground beef
1/2 lb. sweet Italian sausage
3 medium eggs (or 2 large)
1 (6 oz.) pkg. stuffing mix (Stove Top pork flavor is best)
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 tsp. garlic powder (more if you desire)
salt and pepper, to taste
2 tbsp. all-purpose flour
1 (15 oz.) can beef broth (Swanson)

Remove Italian sausage from casings. In a large mixing bowl mix beef, sausage, eggs, stuffing mix and spices by hand until thoroughly mixed together. Form into balls and place in a large skillet. Brown on all sides and cover for about 8 minutes until thoroughly cooked.

Remove meatballs from skillet and mix flour into drippings in pan. Once formed into a roux add beef broth and dissolve roux. Cook for 3 minutes or until desired gravy thickness. Add meatballs into gravy and stir. Cover and allow to cook for 10 minutes over low heat.

Serve over steamed rice.

Submitted by: TX Cook