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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rockiesgirl94

posted:3/31/2010

Neither my husband or myself like meatballs... But these are a different story. They definetly live up to their name. I make a double batch using 4 pounds of hamburger because we eat them a couple times a month and they are so easy to make. The tomato-basil sauce is delicious too. We serve it over whole-wheat rotini or penne. ABSOLUTELY DELICIOUS!!!

diaz4aguila

posted:3/24/2010

just didn't have any real flavor to them

a cook

posted:3/18/2010

Excellent and super easy - Can't wait to make this again!!

ANDREA874

posted:3/8/2010

I made these a few weeks back and froze them. I don't like the frozen store bought ones. They seem to have an after taste that isn't appealing. These were excellent. I used them for meatball parm subs. Thanks Kraft.

t1csr

posted:2/13/2010

This has become our favorite meatball receipe. The best stuffing mixes are the cornbread and savory herb....mmmmm!!

rosiecheex

posted:2/9/2010

These definitely are the best meatballs!! They are so easy to make and delicious to eat. I've made them with both sauces but the tomato basil wins hands down in my house.

lefkoff

posted:2/4/2010

easy to make and full of flavor!!!!

violetveruca

posted:2/2/2010

This was so easy and delicious!!! My new go to recipe for meatballs!

lbctg

posted:1/25/2010

This is by far the fastest easiest way to make meatballs! My entire family loves these, with or without sauce. The double recipe makes meal planning easy!

rolllin_hard

posted:1/12/2010

I love the addition of adding the cream cheese and basil. It was really good!!