The Best Meatballs

(165)

rate it now!

you may also enjoy

Chicken Parmesan with Rotini

Pasta Primer

Mac and Cheese Lasagna

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:6/23/2012

I made this meal and I very pleased. The meatballs were very moist and the sauce was great.

jaz16901

posted:4/23/2012

I didn't care for these. They lacked a lot of flavor and tasted too much like big balls of stuffing:(

karengardner2008

posted:3/24/2012

These turned out great and went wonderful in my spaghetti my guests loved it.

Kerri1221

posted:3/23/2012

Have made this several times and everyone loves it!! Made it once with the gravy, but generally make the spaghetti sauce....delicious!! Usually freeze half the batch and then make meatball subs, with pizza sauce, mozzarella and provolone cheese!

RachelC7

posted:2/16/2012

I used ground turkey and added a little bit of feta cheese.. and 1 clove of garlic for extra flavor. These were the easiest, most delishes meatballs I've ever made. I served them with the creamy red sauce..and turned into meatball subs.. with some extra cheese on top. Wish I had made extra for freezing. Next time I will.

jrnjan

posted:2/9/2012

beats my old meatball recipe.

cutekate58

posted:2/8/2012

I've made these meatballs many times, and they are so easy! I always half the recipe, and it still makes way more than 16 meatballs. They freeze great for a quick meal later.

joekat0294

posted:1/24/2012

These were easy to make but were lacking in flavor a bit...if I made these again I think I would have to tweek the flavor a bit...maybe adding a touch of Rotel to the mix would spice them up a bit.

fyrefly9

posted:1/19/2012

My family loves it when I make these meatballs. My husband even told me the last time I made these that I have been making better meatballs lately! They are quick, easy, and theres enough for 2 meals, which is a bonus for this working mom!

a cook

posted:9/20/2011

Was excited to try these because they seemed so easy! But they really don't have any flavor at all.