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<blockquote data-quote="moreluck" data-source="post: 590595" data-attributes="member: 1246">I actually tried this Kraft recipe....even though I think my meatballs are the bomb!&nbsp; This dish was surprisingly tasty even though there is only 4 ingredients in the meatballs.&nbsp; I was pleasantly surprised with baking &amp; not frying the meatballs.&nbsp; I used Ragu Traditional as the sauce.&nbsp;Meatballs (two ways).......................What You Need!2 lb. ground beef 1 pkg.&nbsp; (6 oz.) STOVE TOP Stuffing Mix for Chicken 1-1/4 cups water 2&nbsp;&nbsp; eggs Make It!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. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.) Kraft Kitchens TipsTomato-Basil Cream SauceMix 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.&nbsp;Creamy Brown GravyMix 1 jar (12 oz.) beef gravy, 1/2 cup BREAKSTONE&#039;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.</blockquote>

[QUOTE="moreluck, post: 590595, member: 1246"] [COLOR=indigo]I actually tried this Kraft recipe....even though I think my meatballs are the bomb! This dish was surprisingly tasty even though there is only 4 ingredients in the meatballs. I was pleasantly surprised with baking & not frying the meatballs. I used Ragu Traditional as the sauce.[/COLOR] [FONT=Calibri][SIZE=4][COLOR=#408080]Meatballs (two ways).......................[/COLOR][/SIZE][/FONT] [B]What You Need![/B] 2 lb. ground beef 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1-1/4 cups water 2 eggs [B]Make It![/B] [B]HEAT [/B]oven to 400ºF. [B]LINE [/B]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. [B]PLACE [/B]16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF). [B]COMBINE [/B]half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.) [B]Kraft Kitchens Tips[/B] Tomato-Basil Cream Sauce 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. Creamy Brown Gravy 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. [/QUOTE]

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