Stuffed Meatballs

Stuffed Meatballs
Yield:
18 servings, 1 meatball (115 g) and 4 fl oz (118 mL) sauce each

Ingredients

Ingredients Weights Measures
Philadelphia Cream Cheese Spread, softened 250 g
Kraft Habanero Heat Shredded Cheese 140 g
ground beef 1 lb. [450 g]
ground pork 1 lb. [450 g]
ground veal 1 lb. [450 g]
bacon, chopped 1 lb. [450 g]
white onions, chopped 100 g
Kraft 100% Parmesan Grated Cheese 60 g
garlic, minced 45 g
fresh Italian parsley, finely chopped 30 g
fresh rosemary, finely chopped 20 g
fresh thyme, finely chopped 20 g
dry bread crumbs 45 g
kosher salt 14 g
ground black pepper 14 g
whole milk 4 fl oz [118 mL]
eggs 100 g 2
olive oil, divided 4 fl oz [118 mL]
Allegro Classic Italian Pizza Sauce 72 fl oz [2.12 L]
Philadelphia Cream Cheese Spread, softened 125 g
Kraft Habanero Heat Shredded Cheese 70 g
ground beef 1/2 lb. [225 g]
ground pork 1/2 lb. [225 g]
ground veal 1/2 lb. [225 g]
bacon, chopped 1/2 lb. [225 g]
white onions, chopped 50 g
Kraft 100% Parmesan Grated Cheese 30 g
garlic, minced 20 g
fresh Italian parsley, finely chopped 15 g
fresh rosemary, finely chopped 10 g
fresh thyme, finely chopped 10 g
dry bread crumbs 20 g
kosher salt 7 g
ground black pepper 7 g
whole milk 2 fl oz [60 mL]
eggs 50 g 1
olive oil, divided 2 fl oz [60 mL]
Allegro Classic Italian Pizza Sauce 36 fl oz [1.06 L]

Directions

Mix cream cheese and shredded cheese until blended.

Combine ground meats, bacon, onions, Parmesan, garlic and herbs in large bowl just until blended.

Mix bread crumbs, salt and pepper in separate bowl until blended. Gradually add milk, mixing well after each addition. Add eggs; mix well. Add to meat mixture; mix lightly.

Scoop into 18 (115-g) meatballs (or into 9 meatballs for trial recipe). Use rounded handle of wooden spoon to poke hole into centre of each meatball. Place 15 g cheese mixture in each hole; re-roll meatball to completely enclose cheese mixture.

Heat half the oil (or all the oil for trial recipe) in large deep skillet on medium-high heat. Add half the meatballs (or all the meatballs for trial recipe); cook until evenly browned on all sides, turning occasionally. Transfer to 13x9-inch (3-L) baking dish (or to 11x7-inch [2-L] baking dish for trial recipe) with slotted spoon.

Repeat to cook remaining meatballs, adding remaining oil if necessary. Top meatballs with pizza sauce.

Bake in 350ºF standard oven 45 min. or until done (165ºF).

For each serving: Serve 1 meatball with 4 fl oz (118 mL) sauce.

Kraft Kitchens Tips

Serving Suggestion
Serve with baguette slices for dipping.
Special Extra
Garnish each serving with sprigs of additional fresh Italian parsley, rosemary or thyme.

579718 : 205991

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Nutritional Information
Calories
 390
Total fat
 23 g
Saturated fat
 9 g
Cholesterol
 100 mg
Sodium
 1320 mg
Carbohydrate
 15 g
Dietary fibre
 5 g
Sugars
 7 g
Protein
 26 g
Vitamin A
 20 %DV
Vitamin C
 15 %DV
Calcium
 15 %DV
Iron
 15 %DV