Easy Baked Meatballs With Two Sauce Options |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 12 |
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What an easy recipe, and only 4 ingredients. This was on the cover of the newest issue of Kraft's What's Cooking magazine. I did add minced garlic and some Italian seasoning....just couldn't help myself :) I baked the meatballs on a rack to eliminate excess fat. Two sauce options were given as serving suggestions. I have listed them in the instructions so that they will not interfere with the nutritional values of the meatballs. These are terrific for freezing, making future meals even faster. Ingredients:
2 lbs ground beef, extra lean |
1 (120 g) package stove top stuffing mix |
1 cup water |
2 eggs |
Directions:
1. Preheat oven to 400*F. Line 2 large pans with foil. Spray pan and rack (if using) with cooking oil.
2. Mix together all ingredients, and form into 32, 1-1/2 balls.
3. Place meatballs on the pan (or rack if using) and bake for 16 - 18 minutes, or until done. (160*).
4. Tomato-Basil Cream Sauce:.
5. Mix 1-1/2 cups pasta sauce, 1/4 cup light cream cheese spread, and 2 tbsp chopped fresh basil in a large skillet. Cook on medium-low heat for 3 minutes or until heated through, stirring occasionally. Add 16 hot meatballs and stirr to evenly coat. Sprinkle with 1/4 cup grated Parmesan cheese before serving.
6. Creamy Brown Gravy:.
7. Mix 1 cup beef gravy, 1/4 cup light cream cheese spread and 2 tbsp chopped fresh parsley in a large skillet. Continue with the directions as given for the tomato basil sauce, omitting the Parmesan.
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