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Prepare using KRAFT Sharp Cheddar Cheese.
Substitute 3 quartered CLAUSSEN Kosher Dill Pickle Spears for the pickle chips.
Heat oven to 400ºF. Mix 2 lb. extra-lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, 1 finely chopped onion, 1 cup water and 2 eggs just until blended; shape into 48 (1-1/2-inch meatballs). Place on 2 rimmed baking sheets sprayed with cooking spray. Bake 12 min. or until done (160ºF). Use 18 meatballs to prepare kabobs as directed. Cool remaining meatballs, then place in freezer-weight resealable plastic bags and freeze up to 2 months before using as desired.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.