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!