Substitute large rectangular Ziploc® VersaGlass™ Containers* for the lined 15x10x1-inch pans, spreading meatballs into single layer in each container before baking as directed. Any leftovers can be covered and refrigerated up to 2 days or frozen up to 3 months. When ready to serve, reheat (uncovered) in the microwave in same container until heated through. (If frozen, thaw in refrigerator before reheating.)
*See Ziploc® VersaGlass™ Container package usage instructions.
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.
If you don't have 2 (15x10x1-inch) pans, you can use any other shallow pans instead. Just make sure the meatballs are spread into a single layer in each pan.
Serve 4 meatballs and 1/3 cup Tomato-Basil Cream Sauce over 1 cup cooked fettuccine.
Prepare using lean ground beef.