I tried this recipe a few weeks ago. I served the first half of the batch with the Tomato-Basil Cream Sauce. The other half I froze for the next week and served with the Creamy Brown Gravy. I preferred the first sauce, and Chad the second. But they are both good. Both easy! And the meatballs would be good in lots of other sauces! I made some adjustments to the sauces because I didn’t think it sounded like very much sauce, and I am pretty convinced I would have been right. I will definitely make these again. So easy with the stuffing mix!
The Best Meatballs
2 lb. ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/4 cups water
HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use.
Tomato-Basil Cream Sauce
Mix 1 jar (26 oz.) spaghetti sauce, 4 oz. cubed PHILADELPHIA Cream Cheese and 4 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 2 jar (12 oz.) beef gravy, 1 cup BREAKSTONE’S or KNUDSEN Sour Cream and 2 tsp dried 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.