Meatballs Kirkland
Yield
4 servingsPrep
5 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | package |
italian meatballs
frozen |
* |
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of asparagus
|
*
|
| 177 | ml |
milk
|
|
| 118 | ml |
water
|
|
| 1 | can |
mushrooms, canned
|
|
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.
