Cheddar cheese, Italian dressing and sour cream add serious flavor to these skillet meatballs, which can be on the table in a mere 30 minutes.
What You Need
Original recipe yields 4 servings
1 lb. extra-lean ground beef
10 saltine crackers, crushed (about 1/2 cup)
1/4 cup KRAFT Zesty Italian Dressing, divided
1 beef bouillon cube, dissolved in 1/2 cup boiling water
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
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Let's Make It
Mix meat, cracker crumbs and 2 Tbsp. dressing until blended. Shape into 32 (1-inch) balls.
Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 min. or until browned, turning occasionally. Add bouillon; simmer 5 min. or until meatballs are done (160°F).
Stir in sour cream; cook 30 sec. or until heated through but not simmering, stirring frequently. Remove from heat. Sprinkle with cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
Small Changes Add Up
Small ingredient substitutions, such as extra-lean ground beef, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT 2% Milk Shredded Cheddar Cheese, result in a savings of 80 calories and 10g of fat, including 4g of saturated fat, per serving when compared to a traditional recipe.
Add a dash of A.1. Steak Sauce to the meat mixture before shaping into balls.
Serve with cooked rotini, and hot steamed broccoli or cooked peas.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0g
* 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.