Source: All Recipes
This recipe was one that I normally would have NEVER ever made because A) it looks gross to me, and B) the ingredients don't sound like it would turn out to be a very yummy dish (to me). My husband tried this recipe via a coworker and raved about it so much that I had to make it for him. I cooked this up and was pleased with just how simple it was to make, and how yummy it actually was. We had my parents over for dinner and all four adults and both of my children really enjoyed it. It's definitely a "keeper" in our household.
Meatballs & Sauce
2 lbs. Italian meatballs
1 can (10.75 oz) cream of mushroom soup, undiluted (or homemade equivalent)
2 cups (16 oz) sour cream
3/4 cup water
Mix together the cream of mushroom soup, sour cream and water. Place meatballs in a 9x11-inch pan. Pour sauce mixture over meatballs. Cover with foil and bake at 375* for 30-45 minutes or until completely heated through and sauce is bubbling hot. Serve with your favorite side (egg noodles, brown rice, mashed potatoes, etc.).
*I used my homemade turkey meatballs from the freezer, Campbell's Healthy Choice Cream of Mushroom Soup and low-fat sour cream. Using the lower-fat ingredients didn't compromise the taste/quality of the recipe at all.
**This recipe can also be heated/cooked in the crock pot until warmed.
***I also made this with three pounds of meatballs, but decided that I would max out at two pounds of meatballs per the wet ingredients listed above because I wanted it to be a bit more saucy than it was this time. So for a larger group, just double the ingredients and it will still be delicious.
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