The Best Meatballs

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Ground beef is versitile, and such a great deal, especially when you can buy it in bulk and freeze it.  This is an easy meal, especially if you make the meatballs ahead.
Ingredients
Meatballs
Ground beef (2 lbs.)
Stove Top stuffing mix for chicken (6 oz. package)
Water (1 1/4 cups)
Eggs (2)
Tomato-Basil Cream Sauce
Spaghetti sauce (14 oz. jar)
Philadelphia cream cheese (2 oz., cubed)
Fresh basil (2 Tbsp., chopped)
Creamy Brown Gravy
Beef gravy (12 oz. jar)
Sour cream (1/2 cup)
Fresh parsley (2 Tbsp., chopped)
 
Directions
1. To make the meatballs:

Heat oven to 400°.  Line 2 (15" x 10" x 1") pans with foil; spray with cooking spray.  Mix ingredients until blended; shape into 32 (1 1/2") balls, using 1/4 cup for each.

Place 16 meatballs in each prepared pan.  Bake 16 - 18 minutes or until done (160°).

Combine half the meatballs with one of the two sauces.  Cool remaining meatballs; freeze for later use (loosely pack cooled meatballs in freezer-weight resealable plastic bags and lay them flat in the freezer so that the meatballs freeze individual)
2. To make the tomato-basil cream sauce:

Combine all ingredients in a large skillet.  Cook on medium-low heat for 3 minutes, or until heated through, stirring occasionally.  Add 16 hot meatballs; stir evenly to coat.  Sprinkle with 1/4 cup Parmesan cheese before serving.
3. To make the creamy brown gravy:

Combine all ingredients in a large skillet.  Cook on medium-low heat for 3 minutes, or until heated through, stirring occasionally.  Add 16 meatballs; stir evenly to coat.
 
Notes:
Makes 8 servings of 4 meatballs each.  Each sauce yields 1/3 cup which will coat 4 meatballs.
Categories:
Meal   DinnerDish   Main Dish
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes
Tags:




Carolyn Beck

Member since Jun 2008

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