Meatballs, Revisited. Again.
Perhaps you remember my post from long ago – the one about the meatballs made into Stroganoff. Well, I wasn’t kidding when I said I make a double batch and use them for everything. They are so versatile. I’ve made Stroganoff, Swedish Meatballs (I varied the spices, but I used the same meats), Spaghetti & Meatballs, BBQ meatballs…you name it.
I used leftover meatball marinara sauce to make lasagna this week – I chopped up the meatballs, added them back to the sauce, and used it as a layer in the lasagna. It was great, and nothing went to waste (I’ve been bringing leftover lasagna for lunch all this week).
Tonight, I used the batch I threw in the freezer last week to make Meatballs in Onion Gravy. Simple!!
- one can of cream of broccoli soup (lowfat okay, other flavors will work too)
- one package of turkey gravy mix
- one cup water
- one cup skim milk
- 1/2 package dry onion soup mix
- 2 tsp poultry seasoning
- One batch of cooked meatballs (about 24)
- chopped scallions
Mix the can of soup and next 5 ingredients in large saucepan. Stir with whisk until smooth. Bring to a boil, reduce heat and simmer until thickened. Add meatballs; stir. Cover partially and let simmer for 30 minutes, until gravy is thick. Serve over cooked egg noodles; sprinkle with green onions.
Enjoy this – it’s a simple and inexpensive way to have dinner ready quickly. And – if you want to dump everything into the crockpot before you leave in the morning, it would work just great! My advice would be to set the crockpot on Low for 6-8 hours. Then all you have to do is cook the noodles when you get home!