Entrée

Ragoût de boulettes

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prep time

35 min

total time

55 min

makes

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kraft

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what you need

2 lb. lean ground pork

1 medium onion, finely chopped

1 cup Premium Plus Salted Crackers, finely crushed

1/3 cup Kraft Classic Herb Dressing

2 Tbsp. finely chopped fresh parsley, divided

2 Tbsp. flour

1/2 cup brewed Maxwell House Dark Roast Coffee

1 can (284 mL) condensed chicken broth

1 cup water

8 cups hot cooked instant white rice

make it

PREHEAT oven to 400°F. Combine meat, onions, crackers, dressing and 1 Tbsp. of the parsley in large bowl. Shape into 48 (1-inch) meatballs. Place in single layer in foil-lined shallow baking pan.

BAKE 20 min. Combine flour and coffee in Dutch oven. Add meatballs; mix lightly. Cook on medium-high heat 5 min. Add broth and water; bring to boil. Cover. Reduce heat to medium; simmer 15 min., stirring occasionally. Stir in remaining 1 Tbsp. parsley.

SERVE over the rice.

kraft kitchens tips

How To Make Evenly Sized Meatballs

Prepare meat mixture as directed. Divide into 3 equal pieces; shape each piece into a log. Cut each log in half, then cut each piece in half again. Continue cutting each piece in half 2 more times so that you have 16 pieces per log, or 48 pieces in total. Then, roll each piece into a ball.

Storage Know-How

Have extra meatballs? Cool, then store in airtight container in freezer for up to 2 months. Thaw in refrigerator before using.

Keeping It Safe

When transporting meat dishes to a gathering, pack in a cooler with ice packs, then store in the trunk until arriving at the destination. Reheat just before serving.