Creamy Meatballs and Vegetables |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 6 |
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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. 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 |
Directions:
1. In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
2. Combine the soup, water and black pepper and pour over, stirring lightly to coat everything. Cover and cook on LO for 5-7 hours.
3. Stir the sour cream into 1/4 cup of the pot liquid. Stir this back into the pot.
4. 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.
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