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Creamy Meatballs and Potatoes

 29 Ratings
22 Comments
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

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!

Ingredients

2
cups refrigerated potato wedges (from 1 lb. 4-oz. pkg.)
1
(10 3/4-oz.) can condensed cream of onion soup
1/4
cup water
2
cups Green Giant Select™ Frozen Broccoli Florets (from 1-lb. pkg.)
24
frozen cooked meatballs (about 12 oz.), thawed
1/4
cup sour cream

Directions

  • 1 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.
  • 2 Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
  • 3 Stir in sour cream; cook just until thoroughly heated, stirring occasionally.

Expert Tips

If your family likes green beans or peas, go ahead and substitute either for the broccoli.

Slice up some cantaloupe and honeydew melon to serve with this easy meal. For an even heartier meal, bake Pillsbury® Refrigerated Breadsticks while the dish simmers.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
435
(
Calories from Fat
215),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
9g,
9%
),
Cholesterol
110mg
110%;
Sodium
1290mg
1290%;
Total Carbohydrate
30g
30%
(Dietary Fiber
3g
3%
  Sugars
9g
9%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
26%;
Calcium
16%;
Iron
22%;
Exchanges:
2 Starch; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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