Creamy Meatballs and Potatoes

By carvalhohm

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

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1 In 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.

2 Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.

3 Stir in sour cream; cook just until thoroughly heated, stirring occasionally.

Expert Tips:
If your family likes green beans or peas, go ahead and substitute either for the broccoli.

Serving Size: 1 1/3 Cups Calories435 ( Calories from Fat215), Total Fat24g (Saturated Fat9g, ), Cholesterol110mg Sodium1290mg Total Carbohydrate30g (Dietary Fiber3g Sugars9g ), Protein25g