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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Dena Rice

posted:9/2/2009

DELICIOUS! The best meatballs ever! Used low-sodium Stuffing and seasoned meat myself. Used 1/4 cup measuring cup to pack meat in and then used small spoon to to help drop out meatball on foil-covered pan, then smashed down the meatball slightly, no messy hands! After cooked, wrapped each meatball in plastic wrap then put in freezer bags and can take out however many I need. Two meatballs each were plenty w/spaghetti and salad for us.

hmsmiller

posted:9/2/2009

This was the easiest meatball recipe and they tasted great! Very moist and made enough to freeze for another meal or make with a totally different sauce.

msilence

posted:9/2/2009

These meatballs were delicious. I did add a few extra spices to the meat, but other than that followed it to a tee. The only thing I will change next time is the size of the meatballs. But, now I have meatballs to put in the freezer for meatball subs later on in the month.

a cook

posted:9/1/2009

fantastic

a cook

posted:9/1/2009

The meatballs had a good taste. The meatballs held together, but were too mushy.

cdcox

posted:9/1/2009

I made the meatballs and the creamy brown gravy. My husband kept asking what fresh herbs and spices I used in the meatballs. I just laughed and told him it was a secret!

a cook

posted:9/1/2009

I usually put sugar in my spaghetti sauce to cut the acid of the tomatoes, but with the cream cheese I didn't have to worry about it. Now I plan on using cream cheese in most of my tomato based sauces. Thank you for a great recipe!

owensdm1

posted:8/31/2009

Made this recipe tonight for the first time. It's the easiest meatball recipe ever and quick too. Made the Tomato-Basil Cream sauce and we LOVED it. Next time, however, I will use more than the 14 oz. jar of spaghetti sauce. Sauce recipe was a little too thick for our liking. Will definitely make this again!

a cook

posted:8/31/2009

Made these tonight with the beef/sour cream gravy and served over egg noodles. We really enjoyed the taste of the meatballs, but I think I would double the gravy. The meatballs had a very good flavor. I might add mushrooms to the sauce next time.

a cook

posted:8/31/2009

I made the meatballs with the brown gravy and my husband and I loved them (the kids...ehh, not so much). The recipe was very easy to follow and anything left-over can be easily frozen in portion sized baggies. It reminded me of swedish meatballs my mother used to make. I think this would be great over any basic rice (steamed, brown, wild). I'd have given it 5 stars if my kids loved it too.