Best Creamy Meatballs And Vegetables Recipes

CREAMY MEATBALLS AND VEGETABLES

Creamy Meatballs and Vegetables image

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

Ingredients

1 (16 ounce) box precooked frozen italian meatballs
1 (20 ounce) package refrigerated red potatoes, cut into wedges
1 (16 ounce) bag loosepack frozen stir fry vegetables
2 (10 ounce) cans cream of mushroom soup or 2 (10 ounce) cans cream of onion soup
1 cup water
1/8 teaspoon black pepper
1/2 cup sour cream

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

CREAMY MEATBALLS AND VEGETABLES

Creamy Meatballs and Vegetables image

Hungry appetites to satisfy? Frozen meatballs, veggies and rice are all that's needed to create a delicious dinner in minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 5

Ingredients

1 1/2 cups uncooked regular long-grain white rice
3 cups water
1 package (16 oz) frozen cooked meatballs
2/3 cup half-and-half
2 bags (12 oz) frozen broccoli & cheese sauce

Steps:

Cook rice in water as directed on package.
Meanwhile, in 12-inch skillet, place frozen meatballs. Cover; cook over medium-high heat 4 minutes, stirring once. Stir in half-and-half, scraping skillet to remove any browned bits of meat.
Add frozen vegetables and sauce, placing vegetable sides down. Cover; cook 10 to 12 minutes, stirring occasionally, until vegetables and meatballs are hot. Serve over rice.

Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 95 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 5 g, TransFat 1 g

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