Meatballs in Cream Sauce

Meatballs in Cream Sauce

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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Ingredients

45 m servings 565 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 565 kcal
  • 28%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 955 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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(R)), tube-type, ravioli, or tortellini.

Reviews

Read all reviews 5
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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 made this to the letter and found it lacking just a little flavor. When I added salt and a touch of balsamic vinegar to it on my plate it was pretty tasty. I will make this again .

It was ok. I was hoping for more flavor especially since it had the ranch dressing in it. I couldn't taste it at all. It was also a little too thick. If you make this, add more milk.

Matched it with a good red wine.

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