Thursday, September 3, 2009

My balls are better than yours!

The Best Homemade Meatball

Makes- 32-you can freeze and store any leftovers you may have for up to 3 months!

  • 2 lb. ground beef
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken- do not will cook with the mixture....
  • 1-1/4 cups hot water
  • 2 eggs

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 preferred spaghetti sauce.

Homemade Tomato-Basil Cream Sauce


  • 1 jar spaghetti sauce
  • Fresh basil- finely chopped
  • 2 oz. cubed Philly cream cheese


Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and 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.

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