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    You are in: Home / Recipes / Meatball Bake Recipe
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    Meatball Bake

    Meatball Bake. Photo by AZPARZYCH

    1/3 Photos of Meatball Bake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    VickyJ's Note:

    This came from a Kraft magazine. The recipe calls for frozen meatballs, but I used my own. This is really hearty and delish.. great comfort food! Serve this with a nice dinner salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Prepare stuffing mix as directed on package for light preparation; set aside.
    3. 3
      Combine soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing.
    4. 4
      Bake 20 - 25 minute or until heated through.
    5. 5
      For this recipe, I used Itaian-flavored stuffing mix and mozzarella cheese with my own meatballs.
    6. 6
      Variation: prepare as dierected, substituting 1 can (14 1/2 oz) undrained diced tomatoes for the soup, omitting milk and using Italian-flavored meatballs and shredded mozzarella cheese.

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    Ratings & Reviews:

    • on November 03, 2009

      55

      Awesome and sooo easy! Made as written except I messed up and mixed the cheese into the pea/soup mixutre - but, I liked it this way! I used mozzerella and parmesan cheese and homestyle frozen meatballs. Next time, I will bake the meatballs a bit before I add them...I think this will make the meatballs taste even better! Next time, I am going to try corn and go with a whole 8 ounce canister of stuffing. Thanks for posting! I will make this again for sure!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2009

      45

      This was good. I used my own meatballs using 1 lb ground beef. Next time I would double the meatballs.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2009

      45

      I used a low-sodium version of the stuffing mix, cream of celery soup instead of cream of mushroom, water instead of milk, my homemade meatballs, mixed vegetables instead of just peas and a cheddar mozzarella blend...I also baked it for a full 30 minutes, so that it was very hot & bubbling...The only thing I would change is to put the cheese atop the STUFFING rather than putting the cheese BEFORE the stuffing, as it kinda got lost in the meatball mixture...I think I might try the "italian" variation soon...thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Meatball Bake

    Serving Size: 1 (152 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.0
     
    Calories from Fat 96
    35%
    Total Fat 10.7 g
    16%
    Saturated Fat 5.1 g
    25%
    Cholesterol 21.4 mg
    7%
    Sodium 954.3 mg
    39%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.7 g
    23%
    Protein 11.4 g
    22%

    The following items or measurements are not included:

    frozen meatballs

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