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The Best Meatballs

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The Best Meatballs is rated 4.168539325842697 out of 5 by 178.
Prep Time
20
min.
Total Time
38
min.
Servings

8 servings

Discover The Best Meatballs from our collection! The secret ingredient—stuffing mix—adds body and all the seasoning while you take all the credit.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Line 2 (15x10x1-inch) pans with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Mix ingredients just until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
  • Place in prepared pans. Bake 16 to 18 min. or until done (160ºF).
  • Combine half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See tips.) Cool remaining meatballs; freeze for later use.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Tomato-Basil Cream Sauce

Mix 1 jar (14 oz.) pasta sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy

Mix 1 jar (12 oz.) beef gravy, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

How to Freeze Meatballs

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

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 290
Total fat 14g
Saturated fat 5g
Cholesterol 115mg
Sodium 370mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 1g
Protein 23g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 20 %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 2 out of 5 by from I tasted these right out of the oven and they were pretty good. I tasted these right out of the oven and they were pretty good. I made them as the recipe said, in the red sauce and both my husband and I felt the taste of the meatball and the red sauce "clashed" and didn't go well. It was if you could taste the meat, chicken flavor from the stuffing and red sauce separately and they clashed. The next day, I took the leftovers, stuck them in a crock pot with jarred spag sauce and cooked them on low for 7 hours. Then, they were a whole different meatball and they were much better. I'd either do them in the crock pot for many hours with the red sauce, or try them in brown sauce first. I'm going to try the ones in the freezer in the brown gravy.
Date published: 2009-11-23
Rated 4 out of 5 by from I halved this recipe and it made plenty for a family of four, not to mention I didn't want to waste... I halved this recipe and it made plenty for a family of four, not to mention I didn't want to waste 2 lbs of ground chuck if I didn't like it. I liked it, but next time I will add some chopped onions to the meat mixture. The sauce was surprisingly good. I was leary of adding the cream cheese, but it just lightened up the color a little and made it creamier in texture without being thick. I used the light cream cheese. I used Ragu Robusto Sauteed Onion and Garlic jar of sauce and I used dried basil leaves instead of the fresh. I don't know if I'll tackle the gravy version. I'm not a brown gravy fan, but I'll stay tuned to everyone's reviews. Thanks Kraftfoods for inspiring us with new recipes!
Date published: 2009-09-04
Rated 5 out of 5 by from These were really delicious and so easy to make! These were really delicious and so easy to make! I did add salt and pepper and they were very moist. All 3 of my kids liked them(but I did not tell them the ingredients since nobody likes stuffing). I made them twice this week...once for meatball subs with mozzarella and once for ravioli and meatballs. Being italian, I do not use jar sauce so I made my own homemade spaghetti sauce and added them in the last hour it simmered. Not sure I would like the brown gravy recipe. I've already told several friends about my new meatball recipe and they can't wait to try it.
Date published: 2009-09-05
Rated 5 out of 5 by from We made a bunch of meatballs the other day to freeze based on this (different versions just like the... We made a bunch of meatballs the other day to freeze based on this (different versions just like the recipe, bacon& cheddar and one with a lot of parmesean). The store didn't have any chicken stuffing so we used cornbread. We tried both cutting the meat with pork sausage and ground turkey and as long as it was 1:2 to beef seemed to be fine (I liked the pork sausage mix). I would really recommned using the ice cream scoop it makes it so easy to do. We didn't in this batch, but typically we like adding raisins to ours as well (we were out).
Date published: 2009-10-14
Rated 5 out of 5 by from These are the only meatballs my kids will eat. These are the only meatballs my kids will eat. My son wants spaghetti every night. We love these. I gave my mother this recipe and now it's the only one she uses as well!!! They are easy to make and freeze really well. I make a lot and cook them and pop them into dinner sized amounts in freezer bags and use them on nights when time is short, just put the sauce (either the gravy recipe or the spaghetti sauce recipe) and the frozen meatballs into the crock pot. Dinner is ready when we are! Love it!!!
Date published: 2013-01-13
Rated 1 out of 5 by from The meatballs themselves were ok...however, the two possible sauces to use is what I have a problem... The meatballs themselves were ok...however, the two possible sauces to use is what I have a problem with...the one using the gravey was quite good, but, the one with the tomatoe sauce I did not like nor did anyone else I gave some too. I believe you need to rethink that one. I had to add olive oil, Italian seasonings, basil, and I always use Red Wine in my pasta sauces...I also added garlic...thanks for listening. Mary Ann, from New Jersey.
Date published: 2009-10-02
Rated 5 out of 5 by from DELICIOUS! DELICIOUS! The best meatballs ever! Used low-sodium Stuffing and seasoned meat myself. Used 1/4 cup measuring cup to pack meat in and then used small spoon to to help drop out meatball on foil-covered pan, then smashed down the meatball slightly, no messy hands! After cooked, wrapped each meatball in plastic wrap then put in freezer bags and can take out however many I need. Two meatballs each were plenty w/spaghetti and salad for us.
Date published: 2009-09-02
Rated 4 out of 5 by from We made the meatballs, then froze them. We made the meatballs, then froze them. The other night we used them with the basil cream sauce. The dinner was a complete hit. My granddaughter loved the sauce and everyone agreed it would be a recipe we would make again. Thinking about making the meatballs in smaller sizes and using them for appetizers with different sauces over the upcoming holidays. Ver good recipe and one that is budget conscious!
Date published: 2009-09-16
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