the best meatballs

2 lbs ground beef
1 pkg. (6oz) Stove Top Stuffing Mix for Chicken
1 1/4 cups water
2 eggs

1. Heat oven to 400 F. 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.

2. Place 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160F).

3. Combine half the meatballs with Tomato Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use.

Tomato-Basil Cream Sauce:

Mix 1 jar (14oz) spaghetti sauce, 2oz. cubed Philadelphia Cream Cheese adn 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 evenly to coat. Sprinkle with Parmesan Cheese before serving.


So this recipe is misleading because I do not think they are the BEST meatballs. They are OK meatballs. It did make 32 as promised and for a family of two that's a heck of a lot of meatballs. There is nothing special about them and could use more flavor. I was wondering what it would turn out like because the Stove Top was pretty much the seasoning. I give them a middle of the road review. They were just ok. But if you are looking to add some protein to your spaghetti they work. And it's good you can freeze them. Now when I feel like it I can just grab some and pop them in the sauce for a quick meal.

The Tomato Basil Sauce was just OK as well. Not really enough to cover 16 meatballs. But it worked. Flavor would totally depend on what spaghetti sauce you used so it's really up to you!

These recipes came from Kraft Foods and Family magazine Fall'09.