Just Follow Our Simple Steps
1.
HEAT oven to 400ºF. Line 2 (15×10×3⁄4-inch) pans with foil; spray with cooking spray.
Mix ingredients until blended; shape into 32
(1-1⁄2-inch) balls.
2.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
3.
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use. (See tips.)
Kraft Kitchens Tips
Tomato-Basil Cream Sauce
Mix 1-1/2 cups (1/2 of 700-mL jar) pasta sauce, 1/4 cup (1/4 of 250-g tub) Philadelphia Light Cream Cheese Spread and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Kraft 100% Parmesan Grated Cheese before serving. Makes 4 servings, 4 meatballs (138 g) and 1/3 cup (75 mL) sauce each.
Creamy Brown Gravy
Mix 1 cup (250 mL) beef gravy, 1/4 cup (1/4 of 250-g tub) Philadelphia Light Cream Cheese Spread and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs (138 g) and 1/3 cup (75 mL) sauce each.
How to Freeze Meatballs
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.
