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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 8 |
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I have not tried these meatballs. I'm posting this for safe keeping. Ingredients:
3 tablespoons all-purpose flour |
10 ounces cream of mushroom soup, undiluted |
10 ounces cream of chicken soup, undiluted |
3 1/2 cups water |
1 tablespoon italian seasoning |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
32 ounces frozen fully cooked meatballs, thawed |
hot mashed potatoes |
Directions:
1. In a large saucepan, combine the flour and soups. Stir in the water and sesonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until the sauce is thickend.
2. Add the meatballs and return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Serve the meatballs and sauce over mashed potatoes.
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