Why serve up meatballs that are too big or too small when you can make meatballs that are juuuust right? Read on to see how it's done.
What You Need
Original recipe yields 32 servings
1/4 cup milk
2 slices white bread, torn into small pieces
2 lb. lean ground beef
1 cup KRAFT Grated Parmesan Cheese
3 cloves garlic, minced
2 egg s
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Let's Make It
Heat oven to 375ºF.
Add milk to bread in large bowl; stir to evenly moisten bread. Let stand 1 min. Add remaining ingredients; mix just until blended.
Pat into 8x4-inch rectangle on work surface; cut into 32 cubes. Roll each into ball; place on foil-covered rimmed baking sheet sprayed with cooking spray.
Bake 16 min. or until done (160ºF).
Add 1 tsp. dried basil leaves or dried oregano leaves to meat mixture before patting into rectangle on work surface.
Bake meatballs as directed; cool completely. Place in freezer-weight resealable plastic bag; freeze up to 3 months. Thaw in refrigerator, then reheat before serving.
How to Easily Shape Meat Mixture into 8x4-inch Rectangle
Line 8x4-inch loaf pan with plastic wrap, with ends of wrap extending over sides. Prepare meat mixture as directed; press onto bottom of prepared pan. If you have a second 8x4-inch loaf pan, cover meat layer in pan with plastic wrap. Top with second pan, then press bottom of pan to flatten meat mixture. Remove second loaf pan. Use ends of plastic wrap to remove meat layer from pan. Cut into 32 cubes, then roll each cube into ball.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 1 meatball each
* 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.