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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 Kitchen 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.

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Servings

Makes 8 servings, 6 meatballs and 1 cup rice each.

Nutritional Info

Serving Size 6 meat balls + 1 cup rice

AMOUNT PER SERVING
Calories546
Total Fat 22.2g
Saturated Fat
Cholesterol 70mg
Sodium 645mg
Total Carbohydrates 55.8g
Dietary Fiber 1.4g
Sugars
Protein 27.9g
Vitamin A1%
Vitamin C5%
Calcium2%
Iron19%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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