Creamy Beef Meatballs and Gravy - Kraft Recipes Top
Comida Kraft
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Creamy Beef Meatballs and Gravy

Prep Time
20
min.
Total Time
38
min.
Servings

4 servings

Enjoy our Creamy Beef Meatballs and Gravy in under 40 minutes. Sour cream and parsley are the secret to the sauce for Creamy Beef Meatballs and Gravy.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Cover 2 rimmed baking sheets with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs just until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
  • Place on prepared baking sheets.
  • Bake 16 to 18 min. or until done (160ºF).
  • Cook remaining ingredients in large skillet on medium-low heat 3 min. or until heated through, stirring occasionally. Add half the meatballs; stir until evenly coated with sauce. Cool remaining meatballs; freeze until ready to use as desired.
Heinz is a registered trademark of H.J. Heinz Company and is used with permission.

Serving Suggestion

Serve with a steamed green vegetable, such as broccoli, and glass of fat-free milk.

Note

If you don't have 2 rimmed baking sheets, you use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.

How to Freeze Meatballs

Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 370
Total fat 18g
Saturated fat 8g
Cholesterol 140mg
Sodium 930mg
Carbohydrate 23g
Sugars 3g
Protein 28g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 30 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by from This recipe is very tasty, however, instead of using the 12 oz. This recipe is very tasty, however, instead of using the 12 oz. jar of gravy, I would use the 18 oz. jar and 3/4 C. sour cream. As the recipe is now, it doesn't make enough gravy to cover the meatballs & pasta. Yes, I did only use 16 of the meatballs & froze the rest.
Date published: 2013-01-24
Rated 5 out of 5 by from I used 1 cup of sour cream and 4 jars of gravy and added onions to the gravy and cooked the... I used 1 cup of sour cream and 4 jars of gravy and added onions to the gravy and cooked the meatballs a little longer in the gravy. This was very good and will make this again!
Date published: 2013-02-18
Rated 4 out of 5 by from
Date published: 2013-01-23
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