Instant rice replaces the breadcrumbs in these meatballs.
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 cup instant white rice, uncooked
1/2 cup Kraft 100% Parmesan Grated Cheese
1/2 cup chopped onions
1 carrot, shredded
2 cups Classico di Napoli Tomato & Basil Pasta Sauce
1/2 cup each: chopped green and red peppers
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How do I make it ?
Heat oven to 350°F. Mix meat, rice, cheese, onions, carrots and egg; shape into 36 small balls. Place in 13x9-inch baking dish.
Combine pasta sauce and peppers; pour over meatballs. Cover with foil.
Bake 1 hour or until meatballs are cooked through (160ºF).
Kraft Kitchen Tips!
How to Prevent the Meat Mixture From Sticking to Your Hands
Moisten your hands with cold water before using them to mix the meatball mixture and shape into the balls.
How to Make Evenly Sized Meatballs
Prepare meat mixture as directed; roll into log. Cut log in half, then cut in half again. Keep cutting each piece in half until you have 36 equal pieces. Then, shape each piece into a ball.
Calories From Fat
% Daily Value
Total fat 8 g
Saturated fat 3 g
Cholesterol 40 mg
Sodium 310 mg
Total carbohydrate 13 g
Dietary fibre 1 g
Sugars 5 g
Protein 11 g
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.