The Best Meatballs

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photo 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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BrandyWalker01

posted:9/29/2010

I make these meatballs. But I add them to a BBQ sauce mix. Use a bottle of Kraft BBQ sauce and a can of cranberry sauce. Then add in your cooked meatballs...Heat to warm. I pair them with mashed potatoes. Really good on a cool fall day.

twomoore673

posted:9/27/2010

I thought this was a great recipe. I froze the extra ones and ate a later time.

caitstokes

posted:9/22/2010

I have made these meatballs a few times now, and they have become one of my new favorite recipes. So easy, and super yummy! I have even made them for guests and I got lots of compliments on them. I have only made the sauce once, and I wasn't thrilled with it. I think that the meatballs are better with plain spaghetti sauce.

a cook

posted:9/14/2010

Simple & easy. If you like Italian, add some seasoning. I make a double batch and always have a bag of them in the freezer for quick meals.

03flstf

posted:9/9/2010

Very delicious! I used 1 lb ground mild Italian sausage and 1 lb ground beef, added a tablespoon of dehydrated onion flakes, a dash of black pepper, couple of dashes of garlic salt, and two good shakes of Mrs. Dash. The meatballs were fantastic with the tomato-basil cream sauce.

bbw_32829

posted:8/17/2010

The meatballs could have used a little more seasoning but were good anyway.

a cook

posted:5/23/2010

It's super easy and super yummy! Definitely recommend to our family and friends.

dfritz663

posted:4/28/2010

So easy and delicious!!! Definately need to add salt and pepper though. Will definately make again.

maryn20811

posted:4/22/2010

Loved these! Made a double batch, but also added salt and pepper. Combined beef with spicy pork sausage for more flavor. Next time we make a batch, plan to add some garlic and onion powder. It was great having every meatball even in size. Easy to bake in the oven AND have leftovers to freeze. Thanks!!

a cook

posted:4/7/2010

so delicious...I used the meatballs with some spaghetti sauce, swiss cheese, and mini sub buns for meatball subs and the rest for spaghetti and meatballs and both were wonderful!