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Creamy Meatballs and Potatoes
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Prep Time:
25 minutes
Total Time:
25 minutes
Creamy meatball skillet with potatoes and broccoli, featuring homemade freezer-friendly turkey meatballs. Budget-friendly and delicious!
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:
  • In a large nonstick skillet, mix together potatoes, soup, and water. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
  • Combine the broccoli and meatballs into the mixture and let it simmer for 10 to 15 minutes until the broccoli and potatoes are tender, stirring occasionally.
  • Fold in the creamy sour cream gently, warming it through until fully heated, remembering to stir occasionally.

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