Perfectly Portioned Meatballs

From Kraft.  Tip 1  Special Extra  Add 1 tsp. dried basil leaves or dried oregano leaves to meat mixture before patting into rectangle on work surface.  Tip 2  Make Ahead  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.  Tip 3  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. 

• Ready In: 31 mins
• Serves: 8

Ingredients

• 1⁄4 cup milk
• 2  slices  white bread, torn into small pieces
• 2  lbs lean ground beef
• 1  cup  grated parmesan cheese
• 3  garlic cloves, minced
• 2  eggs

Directions

1. Heat oven to 375ºF.
2. Add milk to bread in large bowl; stir to evenly moisten bread. Let stand 1 minute Add remaining ingredients; mix just until blended.
3. 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.
4. Bake 16 minute or until done.