Creamy Meatballs And Potatoes Recipe 465
CREAMY MEATBALLS AND POTATOES
This skillet supper has it all, with meatballs blended with a creamy sauce and potatoes, plus a healthy dose of broccoli. Save money on groceries and use Freezer-Friendly Turkey Meatballs in place of store-bought frozen ones!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
- Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
- Stir in sour cream; cook just until thoroughly heated, stirring occasionally.
Nutrition Facts : Calories 435, Carbohydrate 30 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1290 mg, Sugar 9 g
CREAMY MEATBALLS AND POTATOES RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 6
Steps:
- In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally. Stir in sour cream; cook just until thoroughly heated, stirring occasionally.
CREAMY MEATBALLS AND VEGETABLES
A good way to get your day's vegetable allowance! The amount of preparation time varies depending on whether you use fresh or refrigerated potatoes. This time is figured for the refrigerated. Recipe is from BH&G.
Provided by Lorraine of AZ
Categories Vegetable
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
- Combine the soup, water and black pepper and pour over, stirring lightly to coat everything. Cover and cook on LO for 5-7 hours.
- Stir the sour cream into 1/4 cup of the pot liquid. Stir this back into the pot.
- Note: You may substitute 1-1/2 pounds fresh red-skinned potatoes for the refrigerated. In this case, cut them into wedges and precook them 6 or 7 minutes in boiling salted water.
Nutrition Facts : Calories 284.3, Fat 14.6, SaturatedFat 5.8, Cholesterol 12.7, Sodium 940, Carbohydrate 33.3, Fiber 2.4, Sugar 3.5, Protein 5.9
MEATBALL POTATO SUPPER
I'm frequently asked to bring this casserole to potluck dinners. Folks must enjoy it, because there are never any leftovers to bring home!-Sonya Morton, Molena, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat. , Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. , Cover and bake at 350° for 60-65 minutes or until the potatoes are tender.
Nutrition Facts : Calories 361 calories, Fat 11g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 739mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
CREAMY GARLIC MEATBALLS
This hearty main course from our home economists relies on canned soup and frozen meatballs for swift preparation. The tender meatballs and comforting cream sauce are served over mashed potatoes for a savory meal.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine flour and soups. Stir in the water and seasonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add meatballs; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Serve over mashed potatoes.
Nutrition Facts :
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