Featured Brand Sites
Product By Category
Tools & Info
Read MoreRead Less
Tap or click steps to mark as complete
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.
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.
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.
* 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.
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.
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!