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Main dishes

Cheeseburger Meatball Subs

Cheeseburger Meatball Subs recipe
photo by:kraft
Made theses for dinner tonight. As many of the reviews state, these meatballs are very tender! I used ground turkey instead of the ground beef. I also used Prego more
posted by
on 9/11/2012
20 min
37 min
8 servings
Magazine Acquisition

What You Need

lb.  extra-lean ground beef
cup  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
 unsalted tops saltine crackers, crushed (about 1/3 cup)
 green onions, chopped
Tbsp.  milk
cup  KRAFT Original Barbecue Sauce
cup  MIRACLE WHIP Dressing
 hot dog buns
 romaine lettuce leaves

Make It

HEAT oven to 400°F.

MIX first 6 ingredients until blended; shape into 24 meatballs, using about 2 Tbsp. meat mixture for each. Place on rimmed baking sheet sprayed with cooking spray.

BAKE 15 to 17 min. or until done (160ºF). Meanwhile, mix barbecue sauce and dressing.

FILL buns with lettuce and meatballs; serve with sauce.

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Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Prepare using KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, and substituting 1/4 cup TACO BELL® Thick & Chunky Salsa for the barbecue sauce.
Make Ahead
Place cooled cooked meatballs in single layer in freezer-weight resealable plastic bag. Lay bag flat on baking sheet, then freeze until meatballs are firm. (Meatballs will freeze individually for easy separation when ready to use.) Filled bag can then be removed from the baking sheet and stored in freezer up to 2 months. Thaw in refrigerator several hours or overnight before using as directed.
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