Tuesday, December 1, 2009

Meatballs in a Tomato-Basil Cream Sauce

Meatballs in Tomato-Basil Cream Sauce
Kraft Food, Food and Family, Fall 2009 issue

Meatballs (makes approximately 32 meatballs)
2 lbs ground beef
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

**I halved the meatball recipe.**

Tomato-Basil Cream Sauce

Mix 1 jar (14 oz) spaghetti sauce, 2 oz. cubed Philadelphia Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook over medium-low heat 3 min. or until heated through, stirring occasionally. Add about 16 meatballs hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Kraft Grated Parmesan Cheese before serving.

**I used 28 oz. spaghetti sauce, 4 oz. cream cheese, 3 Tbsp. fresh basil, and all the meatballs (16) since I halved the meatball recipe to begin with. Served on top of pasta.**

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