The Best Meatballs

No referer *
4.2
(177) 157 Reviews
Prep Time
20
min.
Total Time
38
min.
Servings

8 servings

The secret ingredient in these meatballs—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.) spaghetti 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
% Daily Value
Total fat 14g
Saturated fat 5g
Cholesterol 115mg
Sodium 370mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 1g
Protein 23g
   
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

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  • robertburt |

  • cathyann124 |

    These came out excellent! I just added a few easy things to bump up the flavor. I added "juiced/grated" onion, onion flakes, some chicken stock with the water, fresh (tube) parsley, garlic salt, Italian seasoning, some fine Italian bread crumbs (just to tighten it up a little) and some Tastefully Simple Rustic Herb seasoning. I baked them less time and finished them off on the stovetop in red sauce.

  • Mckinba68 |

    These really are the best. Why? Not only do they taste great they are impossibly easy to make. Everyone was totally surprised that the meatballs I used in a recipe of stroganoff were homemade. They were in awe that in the short time I produced dinner it included these very tasty meatballs...and so was I!

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