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Mastering the Meatball

Mastering the Meatball
average rating
average rating (78)
rate/review
prep time
10 min
total time
30 min
makes
4 doz. or 12 servings, four meatballs each
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photo by:
kraft
recipe by: kraft

what you need

2 lb. extra lean ground beef
2   eggs, lightly beaten
1 cup dry bread crumbs
3/4 cup  KRAFT Barbecue Sauce, any flavor
1/4 cup KRAFT Grated Parmesan Cheese
2 tsp.  garlic powder

Make It

PREHEAT oven to 400°F. Mix all ingredients just until blended.

SHAPE into 48 meatballs, each about 1 inch in diameter. Place in 15x10x1-inch baking pan.

BAKE 20 min. or until cooked through.

Kraft Kitchens Tips

Make Ahead
Bake meatballs as directed; cool. Pack loosely in large freezer-weight resealable plastic bags. Place in freezer with bags laying flat so that meatballs will freeze individually. Store in freezer up to 2 months. Thaw in the refrigerator several hours or overnight.
Meatless Variation
Prepare as directed, substituting 4 pouches (1 cup each) thawed frozen BOCA Ground Crumbles for the ground beef. Reduce baking time to 10 to 12 min. or until "meatballs" are heated through.

nutritional information

K:36276v3 :65908

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