These beef meatballs are served with a creamy mushroom sauce. The recipe makes a double batch so you can freeze half for another meal.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups water, divided
1 can (10 fl oz/284 mL) condensed cream of mushroom soup, divided
2 lb. (900 g) extra-lean ground beef
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
2 eggs, beaten
1/2 cup light sour cream
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How do I make it ?
Heat oven to 400°F.
Mix 3/4 cup water and 1/4 cup soup in large bowl. Add meat, dry stuffing mix and eggs; mix lightly.
Divide meat mixture in half. Refrigerate half the meat mixture up to 24 hours. Shape remaining meat mixture into 12 balls, each about 1-1/2 inches in diameter. Place, in single layer, in shallow foil-lined pan.
Bake 20 min. Mix remaining soup and sour cream in large saucepan. Add meatballs and remaining water; cook on low heat 10 min. or until heated through, stirring occasionally.
Kraft Kitchen Tips!
Our Favourite Meatloaf
Plan ahead! Shape reserved meat mixture into oval loaf on foil-covered baking sheet . Refrigerate up to 24 hours. When ready to serve, bake, uncovered, at 400°F for 40 min. or until done. Serve as part of your dinner the next night.
Remaining meat mixture can be shaped into more meatballs and baked as directed. Cool, then place in airtight container and freeze until ready to use as desired.
Serve over hot cooked egg noodles.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 6 g
Cholesterol 115 mg
Sodium 660 mg
Carbohydrate 18 g
Fibre 1 g
Sugars 2 g
Protein 26 g
Makes 4 servings, 3 meatballs (239 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.