Our Extension Club had a luncheon where everyone was required to bring an Untried Recipe. It was fun. These meatballs were the best - I've made them and we love them. I promise these won't get dry and they are so easy - and there are two variations. Can't go wrong -- Good luck

The Best Meatballs

2 lb. Ground chuck
1 6 oz. Pkg. Stuffing for chicken
1 1/4 C water
2 eggs

Heat oven to 400. Mix ingredients (I crush the stuffing slightly while it's still in the package to break it up). Shape into 32 balls using 1/4 C of meat mixture each. Place on baking sheet with a rim and bake for 16-18 minutes. Do not overbake.

Creamy Brown Gravy

1 12oz jar beef gravy
1/2 C sour cream (can use low fat)
2 T chopped parsley

Cook in large skillet for 3 minutes until heated through, stirring occasionally. Add 16 (half) of the meatballs and heat well

Tomato Basil Cream Sauce

1 14 oz. Jar spaghetti sauce
2 oz cubed cream cheese
2 T chopped fresh basil

Cook in large skillet for 3 minutes until heated through, stiffing occasionally. Add 16 (half) of the meatballs and heat well.

Of course, I like to make as much ahead as possible so that the meatballs really soak up the flavor of the sauce but they can be made and served just as well.

Enjoy!
And they are easy!

Rosemarie in rural Kansas City

http://www.nancyskitchen.com