Recipe by Diana #2
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.
Top Review by limeleaf
I made these meatballs to freeze for later. I really liked the basic recipe; for my taste, I would like some more spice or seasoning. I will definitely make these again, adding some oregano, sage, pepper, or even some lemon zest to spice them up a bit. Also, I didn't use any foil, just non-stick spray on the baking pan and they browned nicely and didn't stick. Thanks for the recipe, it's a keeper.
Update Sept 2010: made this with 2 Tbsp tandoori sauce to replace some of the water and it worked out well.
Directions See How It's Made
- Preheat oven to 400*F. Line 2 large pans with foil. Spray pan and rack (if using) with cooking oil.
- Mix together all ingredients, and form into 32, 1-1/2" balls.
- Place meatballs on the pan (or rack if using) and bake for 16 - 18 minutes, or until done. (160*).
- Tomato-Basil Cream Sauce:.
- 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.
- Creamy Brown Gravy:.
- 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.