The Best Meatballs

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video by: kraft

The secret ingredient in these meatballs—stuffing mix—adds body and all the seasoning while you take all the credit.

time

prep:

20 min

total:

38 min

servings

total:

8 servings

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What You Need

lb. ground beef

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/4

cups water

eggs

Make It

HEAT oven to 400ºF.

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients 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 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese 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 Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy

Mix 1 jar (12 oz.) beef gravy, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 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 and 1/3 cup sauce each.

How to Freeze Meatballs

Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

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chastity3k

posted:9/14/2009

Great recipe and very easy to put together. The stuffing added a ton of flavor and kept the meatballs super moist. I've told many people about this recipe and now they love it too!

sjohn23

posted:9/13/2009

So easy to make! I think next time I'll add a little minced garlic and maybe some crushed red pepper for a little kick but they tasty without it. I served them with regular marinara sauce and they very yummy.

a cook

posted:9/13/2009

These meatballs were moist and tender, I would definitely remake them with some adjustments. The tomato basil sauce is really thick so it needs some pasta water. Also, the meatballs needed some seasoning and maybe garlic. All in all I was pleasantly surprised with this recipe.

Bernville3

posted:9/12/2009

These meatballs were good for something different.

a cook

posted:9/11/2009

These are the best meatballs! So good they don't even need a sauce. I am going to make a bit smaller and serve as appetizers.

a cook

posted:9/10/2009

I used about a half pound more ground beef than the recipe stated (because the texture looked too bready) and they came out excellent! My husband said they were the best meatballs he's ever had (including from restaurants).

mamachic23

posted:9/9/2009

A different way to make meatballs. A must try!

a cook

posted:9/9/2009

Not only was this recipe easy to make; the taste was fabulous! There are 3 children in my family and they couldn't get enough of the meatballs!

TeriZ3

posted:9/9/2009

I did not believe how easy the the meatballs were to make. They taste great!! I used then in spagetti sauce. I will use this recipe from now on.

danni361

posted:9/8/2009

I made these meatballs the day before I used them. After I baked them, I tried one and it was tasty but needed some salt. After sitting overnight and being re-heated, the flavor was much better and no salt was needed. I did not use the sauces recommended but used the meatballs with spaghetti sauce and made spaghetti and meatballs. It was a hit. I will definitely use this recipe again.