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!
Creamy Meatballs and Potatoes
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 6
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
Instructions
-
Step1In 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.
-
Step2Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
-
Step3Stir in sour cream; cook just until thoroughly heated, stirring occasionally.
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
2Tips from the Betty Crocker Kitchens
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