Whether you're making sub sandwiches or hot pasta family-pleasers, Mastering the Meatball is a must! Here's how.
What You Need
Original recipe yields 12 servings
2 lb. extra lean ground beef
2 eggs, lightly beaten
1 cup dry bread crumbs
3/4 cup KRAFT Barbecue Sauce, any flavor
1/4 cup KRAFT Grated Parmesan Cheese
2 tsp. garlic powder
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Let's Make It
Heat oven to 400°F.
Mix all ingredients just until blended.
Shape into 48 meatballs, each about 1 inch in diameter. Place in 15x10x1-inch baking pan.
Bake 20 min. or until cooked through.
Bake meatballs as directed; cool. Pack loosely in large freezer-weight resealable plastic bags. Place in freezer with bags laying flat so that meatballs will freeze individually. Store in freezer up to 2 months. Thaw in the refrigerator several hours or overnight.
Prepare as directed, substituting 4 pouches (1 cup each) thawed frozen BOCA Ground Crumbles for the ground beef. Reduce baking time to 10 to 12 min. or until "meatballs" are heated through.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0.5g
Total Carbohydrates 14g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 doz. or 12 servings, four meatballs each.
* 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.