Creamymeatballsandvegetables Recipes

CREAMY MEATBALLS AND VEGETABLES

Steps:

• In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
• Combine the soup, water and black pepper and pour over, stirring lightly to coat everything. Cover and cook on LO for 5-7 hours.
• Stir the sour cream into 1/4 cup of the pot liquid. Stir this back into the pot.
• Note: You may substitute 1-1/2 pounds fresh red-skinned potatoes for the refrigerated. In this case, cut them into wedges and precook them 6 or 7 minutes in boiling salted water.

CREAMY MEATBALLS AND VEGETABLES

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in 12-inch skillet, place frozen meatballs. Cover; cook over medium-high heat 4 minutes, stirring once. Stir in half-and-half, scraping skillet to remove any browned bits of meat.
• Add frozen vegetables and sauce, placing vegetable sides down. Cover; cook 10 to 12 minutes, stirring occasionally, until vegetables and meatballs are hot. Serve over rice.

HIDDEN VEGGIE MEATBALLS RECIPE BY TASTY

Steps:

• Place shredded carrot and zucchini on a clean towel and wring out as much liquid as possible.
• Place strained carrot and zucchini in a bowl and add ground beef, ground pork, parmesan, onion, parsley, salt, pepper, garlic powder, breadcrumbs, and eggs. Mix until just combined.
• Grab about a ¼ cup (85 grams) of the mixture and roll into a ball.
• Pan-fry the meatballs in a large pan over medium-high heat until all sides are golden brown, about 10 minutes, then add the marinara sauce and simmer for 10-15 minutes. Or, can bake the meatballs on a parchment-lined baking sheet at 350˚F (180˚C) for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce and serve on the side.
• Serve the meatballs with cooked spaghetti and Parmesan cheese.
• Enjoy!