Meatballs Kirkland

A weeknight shortcut dinner that turns frozen Italian meatballs into something that tastes like you spent way more time in the kitchen. Cream of mushroom and cream of asparagus soups combine into a rich, savory gravy that coats each meatball and pools over buttered egg noodles.

The two-soup combination is what makes this gravy interesting. Cream of mushroom alone would be fine, but the asparagus soup adds an earthy, slightly grassy note that lifts the whole dish out of ordinary territory. Mixed with milk and water, the soups thin into a pourable sauce that thickens as it simmers.

Frying the meatballs with the mushrooms before the sauce goes in gives both components a golden, slightly caramelized exterior. That browning adds flavor that simply heating them in sauce would miss entirely.

Kitchen Tips

• Defrost the meatballs in the microwave first so they brown evenly in the skillet. Frozen meatballs steam instead of searing.
• Stir the sauce gently to avoid breaking the meatballs apart. Let it simmer until noticeably thickened before serving.
• Use egg noodles for the best sauce-catching shape. Their ruffled edges grab the creamy gravy.

Variations

• Use homemade meatballs instead of frozen for a from-scratch version.
• Stir in a spoonful of sour cream at the end for a Swedish meatball-style sauce.
• Add frozen peas during the last few minutes of cooking for color and a pop of sweetness.