I would consider this recipe about four and a half stars after making a few changes. I added some panko bread crumbs to the meatball mixture to get it to bind a little better (was a little too sticky to work with at first). I also just added separately sea salt and garlic powder. Instead of using canned cream soup, which is loaded with chemicals and preservatives and not very healthy, I used half and half in it's place. I first sauteed all the veggies (with some sea salt and fresh cracked black pepper) along with some baby bella mushrooms and then added about a cup and a quarter of natural beef stock (instead of beef bullion), about 2/3 C. of half and half, and about another quarter cup of water with about 2 heaping Tbsp. of whole wheat flour to thicken it up. I then stirred in the meatballs and allowed to simmer for about 25 minutes. At the end I added some cooked brown rice and allowed it to simmer a bit longer. It came out very thick and delicious and also very comforting without being too unhealthy. I do agree with a few others that it doesn't look very appealing, kinda grayish, but it does taste very good once a little tweaking is done. I imagine this could also simmer in a crock pot all day and get thickened up at the end.
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I would consider this recipe about four and a half stars after making a few changes. I added...