I never used a recipe per se, but use the same stuffing I do for stuffed cabbage. Ground meat, onions, an egg, a couple cloves of garlic, some rice. Lots of sweek paprika, a pinch of hot if you like it. Then into a pot and cover with a container of chicken broth and a can of tomatoes with more paprika. Bring to a simmer, then turn to low and let it go from an hour to all day. Even though there is rice in it, the juices are so good that you may want mashed potatoes, a good loaf of hearty bread, more rice, or noodles to soak them up. If your tastes run that way, you can throw in a can of saurkraut or a smoked sausage (i.e., something like keilbasa), cut up to add flavor to the sauce.
Unfortunately what you put in these dishes depends a lot on what your (what? ex-almost-never-step-mother-in-law)'s ethnic background was. But, in fact, almost any meat loaf or meat ball type recipe will do. You can also make great vegetarian versions usuing rice, couscous, or taboule. These can be eaten cold, as a salad, or cooked.
If it is meat, it may depend on where your husband lived and how old he is. When I was a kid and my mom made them, the only ground meat available was beef.
They can also be baked in the oven or done in a crockpot.
I'm sure we aren't being very helpful, but this is one of those dishes that isn't really a "recipe". It is something we learn from moms, mothers-in-law, and friends. If you still know the woman, invite her over to teach you.