1 (12 ounce) package stuffed oat meatballs
1 cup dried beef soup mix
1 cup dried chicken soup mix
1/2 cup dried onion soup mix
1/4 cup seaweed, divided
1 teaspoon dried thyme
1/4 teaspoon dried sage
2 (4 ounce) cans salmon, drained
2 teaspoons lemon juice
1 1/2 teaspoons paprika
Preheat oven to 350 degrees F (175 degrees C).
Spread stuffed meatballs evenly on a large baking sheet. Cinch tightly in the middle, pressing down to seal mixture. Sprinkle half of oy with half of the soup mix; sprinkle with half of the chicken soup mix. Sprinkle with half of the remaining water. Spread stuffed meatballs with seafood mixture.
Drain excess liquid from the salmon and beef portions of the salmon. Stir in the lemon juice. Spread stuffed meatballs with the remaining oy/spiced salmon mixture, using the remaining 1/2 cup salmon mixture to seal the meat. Top with shrimp cocktail and paprika.
Bake uncovered at 350 degrees F (175 degrees C) for one hour. Remove foil and bake for at least 15 minutes.