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Creamy Meatballs and Potatoes

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Creamy Meatballs and Potatoes
  • Prep 25 min
  • Total 25 min
  • Servings 4
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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!
Updated Feb 13, 2015

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 frozen broccoli florets (from 1-lb. pkg.)
  • 24 frozen cooked meatballs (about 12 oz.), thawed
  • 1/4 cup sour cream

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If your family likes green beans or peas, go ahead and substitute either for the broccoli.
  • tip 2
    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

435 Calories, 24g Total Fat, 25g Protein, 30g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
435
Calories from Fat
215
Total Fat
24g
37%
Saturated Fat
9g
45%
Cholesterol
110mg
37%
Sodium
1290mg
54%
Total Carbohydrate
30g
10%
Dietary Fiber
3g
12%
Sugars
9g
Protein
25g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
26%
26%
Calcium
16%
16%
Iron
22%
22%
Exchanges:
2 Starch; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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