Main dishes

Meatballs with Creamy Beef Gravy

photo by:kraft

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 a...read more

posted by

daffodilmom33

on 2/18/2013

time

prep:

20 min

total:

38 min

servings

total:

4 servings

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What You Need

lb. lean ground beef

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/4

cups water

eggs

jar (12 oz.) HEINZ® HomeStyle Savory Beef Gravy

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Tbsp. chopped fresh parsley

Make It

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 to evenly coat. 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.

Kraft Kitchens Tips

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.

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.