Creamy Meatballs and Potatoes

Creamy Meatballs and Potatoes

This skillet supper has it all, with quick meatballs blended with a prepared sauce and potatoes, and a healthy dose of vegetables.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

(1

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
  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.
Makes 4 (1 1/3-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitutions
If your family likes green beans or peas, go ahead and substitute either for the broccoli.
Serving Suggestion
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:

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