Recipe by janice tofuri
"A one-dish meal of your favorite meatballs (mine are Kirkland Signature® from Costco®). Creamy mushrooms, ranch sauce with vegetables, and pasta make this great comfort food."
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1 (8 ounce) package
thick-cut bacon, cut into thin strips
frozen cooked meatballs, or more to taste, thawed
dry ranch dressing mix
1 1/4 cups
1 (10.75 ounce) can
low-sodium cream of mushroom soup
bite-sized pieces fresh asparagus
mushrooms, sliced, or more to taste
red pepper flakes
salt and ground black pepper to taste
grated Parmesan cheese, or to taste
chopped fresh parsley
Very good! I only used peas, no asparagus or mushrooms and my husband couldn't eat it fast enough!
This turned out pretty well. DH wants me to make it again some time. I used only peas. DH doesn't like mushrooms, so I left those out and used cream of celery soup instead. When making the sauce, I ended up adding another 1/2 c of milk because it was so thick. I didn't use the optional ricotta because I didn't have any. My sauce was a bit too salty for me with all the ingredients, and I think the ricotta would have helped mellow it. I ended up adding some sour cream, and that helped with the saltiness. I doubled the bacon (removing half the drippings) and used about 14 meatballs. Overall, nice recipe that is easily tweaked to your preferences.
* Percent Daily Values are based on a 2,000 calorie diet.
Meatballs in Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 179
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