Easy Baked Meatballs With Two Sauce Options
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.
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READY IN: 38mins
SERVES: 8
YIELD: 40 meatballs
UNITS: US
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DIRECTIONS
- 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.
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