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The Best Meatballs

Prep Time
20
min.
Total Time
38
min.
Servings

8 servings

Discover The Best Meatballs from our collection! The secret ingredient—stuffing mix—adds body and all the seasoning while you take all the credit.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Line 2 (15x10x1-inch) pans with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Mix ingredients just until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
  • Place in prepared pans. 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.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Substitute

Substitute large rectangular Ziploc® VersaGlass™ Containers* for the lined 15x10x1-inch pans, spreading meatballs into single layer in each container before baking as directed. Any leftovers can be covered and refrigerated up to 2 days or frozen up to 3 months. When ready to serve, reheat (uncovered) in the microwave in same container until heated through. (If frozen, thaw in refrigerator before reheating.)

*See Ziploc® VersaGlass™ Container package usage instructions.

Tomato-Basil Cream Sauce

Mix 1 jar (14 oz.) pasta 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.

How to Freeze Meatballs

Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Note

If you don't have 2 (15x10x1-inch) pans, you can use any other shallow pans instead. Just make sure the meatballs are spread into a single layer in each pan.

Serving Suggestion

Serve 4 meatballs and 1/3 cup Tomato-Basil Cream Sauce over 1 cup cooked fettuccine.

Substitute

Prepare using lean ground beef.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 290
Total fat 14g
Saturated fat 5g
Cholesterol 115mg
Sodium 370mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 1g
Protein 23g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 20 %DV

* 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.

Ratings & Reviews

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