Classic Cocktail Meatballs

By Tangie2010

Ingredients

• 2 lb lean ground beef
• 1 pkg (6 oz) STOVE TOP Stuffing Mix for Chicken
• 1 cup water
• 2 eggs
• 1 jar (12 oz) grape jelly
• 1 bottle (12 oz) chili sauce

Details

Servings 25
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400ºF.

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in prepared pans.

BAKE 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.

ADD meatballs to sauce; stir to evenly coat.

Kraft Kitchen Tips:

SERVING SUGGESTION: Meatballs in sauce can also be served in a slow cooker set to warm.

NOTE: If you don't have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.

HOW TO FREEZE MEATBALLS: Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.