We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. You can still make this tasty recipe with our recipe revisions. Give it a try!
What You Need
Original recipe yields 6 servings
1 pkt. SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1-1/2 lb. lean ground beef
1 cup cooked long-grain white rice, cooled
1-1/2 clove garlic, minced
1 cups OLIVO by CLASSICO Traditional Pasta Sauce
1/4 cup chopped fresh parsley
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Let's Make It
Heat oven to 375ºF.
Combine first 3 ingredients in medium bowl; stir in cheese.
Mix meat, rice, garlic and half the cheese mixture just until blended; shape into 12 balls, using about 1/3 cup for each. Place in 13x9-inch baking dish sprayed with cooking spray.
Bake 25 min.
Cover with pasta sauce and remaining cheese mixture. Bake 10 min. or until meatballs are done (160ºF) and sauce is heated through. Sprinkle with parsley.
Prepare using your favorite KRAFT Finely Shredded Cheese.
We revised this recipe to use KRAFT Shredded Cheese, SHAKE 'N BAKE Coating Mix and seasonings. Our Kraft Kitchens team has developed substitutions for the entire FRESH TAKE lineup so that you can continue to enjoy the great taste of these products. Click here for our Classic Four Cheese substitution guide.
Prepare using 2 cups of your favorite homemade pasta sauce.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 1g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.