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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Deanna9260940

posted:9/26/2009

The Best!

ehkapryor

posted:9/25/2009

Easy and moist...will make them again!

a cook

posted:9/24/2009

Yum!! My family really enjoyed these.

a cook

posted:9/23/2009

Very easy to prepare & cook. Good flavor.

susang14

posted:9/22/2009

Very simple to make and I thought that they were very flavorful and moist. Froze some for later use also. The sauce was also very good.

a cook

posted:9/21/2009

I don't know what some of you are talking about!! This recipe was wonderful! I used a tomato and basil spaghetti sauce and added in the cream cheese. I used lean ground beef and low sodium stove top stuffing. Packed with flavor and delicious!

jonesmr

posted:9/21/2009

This recipe had NO taste to it. I made it because it sounded good. It was fun to make, but very blah in flavor!

mhelminski

posted:9/21/2009

If you are looking for a non-authentic Italian type meatball, this would be a good choice. But if you are going for the real thing, keep looking!

a cook

posted:9/20/2009

LOVE it! These are super moist and delicious meatballs. My favorite is that there's only a few ingredients. I doubled the tomato sauce recipe for 16 meatballs b/c our family likes sauce!

kkolesar

posted:9/20/2009

This was just OK. I probably won't make it again. I found the meatballs to be too moist. I felt like they still needed breadcrumbs in addition to the stove top. Not enough flavor for me.