Meatballs in Cream Sauce Recipe - Allrecipes.com
Meatballs in Cream Sauce Recipe
  • READY IN 45 mins

Meatballs in Cream Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  2. Heat a large skillet over medium heat. Cook and stir bacon in skillet until crispy, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain.
  3. Cook meatballs in the bacon drippings in the skillet until browned, about 2 minutes per side; remove with a slotted spoon to a bowl.
  4. Stir flour and ranch mix into the retained drippings; cook and stir until the mixture is smooth. Slowly stream milk into the skillet while stirring; continue stirring and bring to a boil. Whisk cream of mushroom soup and ricotta cheese into the milk mixture; add meatballs, asparagus, and mushrooms. Reduce heat to medium-low and simmer until the asparagus is tender, 7 to 10 minutes.
  5. Stir bacon into the sauce; season with red pepper flakes, salt, and black pepper. Garnish sauce with Parmesan cheese and parsley; serve over cooked pasta.
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Footnotes

  • Cook's Notes:
  • Substitute frozen peas, broccoli, or mixed vegetables for asparagus. Or, you can use 1 cup frozen chopped spinach, cooked and drained, reserving the drained water to thin the sauce as needed.
  • Pasta can be egg noodles (such as No Yolks®), tube-type, ravioli, or tortellini.
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Reviews More Reviews

Dec 02, 2014

Very good! I only used peas, no asparagus or mushrooms and my husband couldn't eat it fast enough!

 
Aug 03, 2015

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.

 

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Nutrition

  • Calories
  • 565 kcal
  • 28%
  • Carbohydrates
  • 64.3 g
  • 21%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 955 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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