| Tomato-Basil Cream Sauce |
Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed Philadelphia Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Kraft Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each. |
| Creamy Brown Gravy |
Mix 1 jar (12 oz.) beef gravy, 1/2 cup Breakstone's or Knudsen Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each. |
| How to Freeze Meatballs |
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired. |
| 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. |
| Serving Suggestion |
Serve 4 meatballs and 1/3 cup Tomato-Basil Cream Sauce over 1 cup cooked fettuccine. |