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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moosiemom1

posted:11/8/2009

I just love the flavor. It is so nice to have an extra meal in the freezer ready when you need it.

dwestp01

posted:11/8/2009

These were awesome! Alone we felt they were a little bland but with the Beef Gravy sauce they were out of this world!

a cook

posted:11/4/2009

Great stuff! And..bonus, packed some up for my son at University and he can add to pasta, rice, or brush with bbq sauce, ketchup, whatever...or on a sub bun with bbq sauce & shredded cheese..perfect, easy, healthy choice! inexpensive if he has people over - just take out what you need from the freezer bags ! the Mom

ronaldhughes2008

posted:10/27/2009

Meatballs were good but not for tomato based sauce. Next I'll use them in chicken gravy and serve on noodles.

lisabscrappin

posted:10/26/2009

The whole family-even little kids-enjoyed these, but we all thought they needed a little more spices. Maybe an italian seasoning or something. Made with the brown gravy, but used 2 powder packages instead of the jar gravy-turned out good. Froze the rest for the basil & cream sauce next week.

a cook

posted:10/22/2009

My boys (including dad) are picky, but these meatballs were a hit! Simple, yet flavorful -- not loaded with sauce or grease. SO QUICK, EASY, AND DELICIOUS! I'll definitely be making these again....soon!

a cook

posted:10/14/2009

This is a simple meatball recipe and I tried both the brown gravy and the basil cream sauce and each one was delicious.

redrdr95

posted:10/14/2009

SUPER easy! I made the meatballs for meatball sandwhiches and they were great with provolone cheese and a simple marinara sauce. Froze leftovers and look forward to eating them again!

kowgrl59

posted:10/14/2009

I found this recipe while I was at work. I was so excited to fix this when I got home that evening for my husband and myself. It was so good, we loved it. was nice to fix meatballs and not have to fry them. I fixed the brown gravy with ours. Next time going to fix the other. I would recommend this to anyone.

jay1thes519

posted:10/14/2009

We made a bunch of meatballs the other day to freeze based on this (different versions just like the recipe, bacon& cheddar and one with a lot of parmesean). The store didn't have any chicken stuffing so we used cornbread. We tried both cutting the meat with pork sausage and ground turkey and as long as it was 1:2 to beef seemed to be fine (I liked the pork sausage mix). I would really recommned using the ice cream scoop it makes it so easy to do. We didn't in this batch, but typically we like adding raisins to ours as well (we were out).