Creamy Meatballs and Potatoes


2 cups potato wedges

1 (10 3/4-oz.) can condensed cream of onion soup

1/4 cup water

2 cups Broccoli Florets

24 frozen cooked meatballs

1/4 cup sour cream



  • In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
  • 2 Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
  • 3 Stir in sour cream; cook just until thoroughly heated, stirring occasionally.



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