• 2 pounds lean ground beef
  • 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
  • 1 cup water
  • 2eggs
  • 1 (12 ounce) jar grape jelly
  • 1 (12 ounce) bottle chili sauce
  • Directions

  • Step 1

    Heat oven to 400 degrees F.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Add meatballs to sauce; stir to evenly coat.


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


    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.


    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.

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