What You Need:

• 2 lb. ground beef
• 1 pkg. (6 oz.) Stove Top
• Stuffing Mix for Chicken
• 1 1⁄4 cups water
• 2 eggs

1. HEAT oven to 400ºF. Line 2 (15×10×1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1 1⁄2-inch) balls, using 1⁄4 cup for each.

2. PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).

3. COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use. (See Tip, below.)

4. TIP Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in the freezer so meatballs freeze individually. Store up to 3 months. Thaw in the refrigerator several hours before using as desired.