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Main dishes

Mastering the Meatball

Mastering the Meatball recipe
photo by:kraft
These meatballs were really good. I did take other posters advice and swap out the BBQ sauce for Italian salad dressing and they turned out great! I especially like that more
posted by
on 11/7/2012
10 min
30 min
4 doz. or 12 servings, four meatballs each
Magazine Acquisition

what you need

lb.  extra lean ground beef
 eggs, lightly beaten
cup  dry bread crumbs
cup  KRAFT Barbecue Sauce, any flavor
cup  KRAFT Grated Parmesan Cheese
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.
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