Prep 15 mins
Cook 35 mins
Another Kraft Keeper! Easy and Quick! Enjoy ;)
- 453.59 g ground beef
- 118.29 ml kraft 100% grated parmesan cheese
- 59.14 ml chopped fresh parsley
- 1 egg
- 1 garlic clove, Minced
- Preheat oven to 375°F
- Mix meat, cheese, parsley, egg and garlic.
- Shape into 12 meatballs.
- Place in foil-lined 15x10x1- inch baking pan.
- Bake 25 minutes or until cooked through.
We thought these meatballs were perfect with a lot of flavor. I served them in my homemade spaghetti sauce, angel hair pasta and crusty Italian bread. Made for 2013 Spring PAC.
I <3 these meatballs, the only kind I ever make anymore. They have so much flavor and (unless overcooked) are not dry or mealy at all. You know those meals that every one loves? where there's no complaining, just silence and chewing? :) That's what happens when I make plain old spaghetti with these meatballs!
I've made this twice now. Actually, a few hours after I made it the first time, I realized I'd left out the egg. So the second time, I made it exactly as written. I used 93% lean beef each time. It's fairly good, nothing spectacular, but I'll bump it up from an "okay" 3 stars, to 4 stars, because it is pretty darned easy for a meatball dish.