Meatballs Kirkland
Yield
4 servingsPrep
5 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
italian meatballs
frozen |
* |
| 1 | can | cream of mushroom soup |
|
| 1 | can | soup, cream of asparagus |
*
|
| ¾ | cup | milk |
|
| ½ | cup | water |
|
| 1 | can | mushrooms, canned |
|
Low Cholesterol, Trans-fat Free, Low Carb
Directions
Defrost meatballs in microwave oven.
Heat oil in large skillet.
Fry meatballs and mushrooms until meatballs are heated through and mushrooms are golden.
Mix together soups, milk and water.
Pour over meatballs and cook until hot and thickened.
Serve over hot buttered noodles.
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