RECIPE TAGS:

  • PREP: 0 hr(s). 35 min / Total: 0 hr(s). 55 min
  • PHOTOS: 1 Add your photo
  • SERVINGS: 8

Courtesy of:kraft

What you need

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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.

Nutrition Info

Serving Size 6 meat balls + 1 cup rice

AMOUNT PER SERVING
Calories546
Calories From Fat199.8
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%

* Although every effort is taken to ensure the accuracy of ingredient and nutritional information represented on our website, we recommend to check the product package for the most current and up to date information. Please note that not all products may be available in your area. Check with your local retailer for details.

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