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Ingredients
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2 pounds lean ground beef
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1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
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1 cup water
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2 eggs
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1 (12 ounce) jar grape jelly
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1 (12 ounce) bottle chili sauce
Directions
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Heat oven to 400 degrees F.
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Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
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Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
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Add meatballs to sauce; stir to evenly coat.
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 cooked 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 cooking with the sauce until heated through, stirring frequently.
Nutrition Facts (per serving)
138 | Calories |
5g | Fat |
14g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 25 | |
Calories 138 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 2g | 10% |
Cholesterol 40mg | 13% |
Sodium 135mg | 6% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 1g | 2% |
Total Sugars 9g | |
Protein 8g | 17% |
Vitamin C 4mg | 5% |
Calcium 7mg | 1% |
Iron 1mg | 4% |
Potassium 170mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.