Creamy Chive and Onion Meatballs

• 500g lean beef mince
• 1/2 cup seasoned stuffing mix
• 1 egg
• 1/4 teaspoon nutmeg
• salt and pepper, to taste
• olive oil spray
• 1 1/4 cups beef stock, blended with
• 1 teaspoon cornflour
• 100g PHILADELPHIA Light Spreadable Chive & Onion
• 1 clove garlic, crushed
• 1 teaspoon brown sugar
• salt and pepper, to taste
• 1 tablespoon chopped flat leaf parsley
• Steamed vegetables, to serve
• Steamed rice, to serve

1. Combine the mince, stuffing mix, egg and nutmeg, season with salt and pepper.
2. Roll 1 tablespoonfuls of the mixture to form 24 meatballs.
3. Spray a non stick frypan with oil and cook the meatballs over a medium heat for 8-10 minutes, until browned and cooked through.
4. Whisk together the stock, cornflour, Philly, garlic and brown sugar until smooth.
5. Pour the mixture over the meatballs and simmer for 10 minutes until the sauce is slightly thickened, season with salt and pepper, then stir through the chopped parsley.
6. Spoon meatballs and sauce onto serving plates and serve with vegetables and rice.
7. Serve immediately

egg, nutmeg, salt, olive oil spray, beef stock, cornflour, philadelphia, clove garlic, brown sugar, salt, flat leaf parsley, steamed vegetables, rice

Taken from www.kraftrecipes.com/recipes/creamy-chive-onion-meatballs-111207.aspx (may not work)