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The Best Meatballs

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prep time

20 min

total time

38 min

makes

8 servings, 4 meatballs (138 g) each

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video by: kraft

recipe by: kraft

What You Need

2 lb. (900 g) extra-lean ground beef

1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

1 cup water

2 eggs

Make It

HEAT oven to 400ºF.

LINE 2 (15x10x3/4-inch) pans with foil; spray with cooking spray.

MIX meat, stuffing mix, water and eggs until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each. Place 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).

COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) 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.