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Meatballs, Revisited. Again.

April 2, 2009

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!

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2 Comments leave one →
  1. Anonymous permalink
    April 28, 2009 8:06 pm

    Why the pork with the Turkey? Is pork really that much better for you than beef? Wouldn’t it be better with just the turkey in the meatballs?

  2. wendalicious permalink
    April 28, 2009 9:32 pm

    The pork adds more flavor. Turkey breast is kinda bland all by itself. The slightly higher fat content in the pork also keeps the meatballs moist.

    Do you really care, or are you just trying to aggravate me?

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