Like a little black dress, these appetizers are timeless favourites at cocktail hours. Show them off on a platter, or serve them from a slow cooker set on LOW to keep them warm.
What do I need ?
Original recipe yields 12 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 lb. (450 g) lean ground beef
1 Tbsp. butter
1 tsp. Lea & Perrins Worcestershire Sauce
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How do I make it ?
Shape meat into 24 (1-inch) meatballs.
Melt butter in large nonstick skillet on medium heat; stir in Worcestershire sauce.
Add meatballs; cook 15 min. or until done (160ºF), stirring occasionally.
Kraft Kitchen Tips!
These oh-so-easy meatballs can be cooked ahead of time. Cool, then loosely pack in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Freeze up to 3 months. Thaw in refrigerator several hours or overnight before reheating to serve.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
Cholesterol 25 mg
Sodium 40 mg
Carbohydrate 0 g
Fibre 0 g
Sugars 0 g
Protein 8 g
12 servings, 2 meatballs 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.