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I make batches of these meatballs and store them in the freezer to be used in many recipes. Some of my variations are listed below:
For a version of beef stroganoff I combine a can of beef broth and a can of cream of mushroom soup. Simmer until the meatballs are heated through, then add 1 cup of sour cream. Serve over egg noodles or rice.
Adding the meatballs to chicken broth, spinach and noodles creates a quick and tasty Italian Wedding Soup.
Baking the meatballs with a can of tomato soup and serving them with mashed potatoes and peas creates a quick and delicious substitute for meatloaf.