Meatball Potato Supper Recipes

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CREAMY MEATBALLS AND POTATOES

This skillet supper has it all, with meatballs blended with a creamy sauce and potatoes, plus a healthy dose of broccoli. Save money on groceries and use Freezer-Friendly Turkey Meatballs in place of store-bought frozen ones!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6



Creamy Meatballs and Potatoes image

Steps:

  • In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
  • Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
  • Stir in sour cream; cook just until thoroughly heated, stirring occasionally.

Nutrition Facts : Calories 435, Carbohydrate 30 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1290 mg, Sugar 9 g

2 cups refrigerated potato wedges (from 1 lb. 4-oz. pkg.)
1 (10 3/4-oz.) can condensed cream of onion soup
1/4 cup water
2 cups frozen broccoli florets (from 1-lb. pkg.)
24 frozen cooked meatballs (about 12 oz.), thawed
1/4 cup sour cream

MEATBALL POTATO SUPPER

I'm frequently asked to bring this casserole to potluck dinners. Folks must enjoy it, because there are never any leftovers to bring home!-Sonya Morton, Molena, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 9



Meatball Potato Supper image

Steps:

  • In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat. , Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. , Cover and bake at 350° for 60-65 minutes or until the potatoes are tender.

Nutrition Facts : Calories 361 calories, Fat 11g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 739mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

2 eggs
1/2 cup dry bread crumbs
1 envelope onion soup mix
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons all-purpose flour
6 medium potatoes, peeled and thinly sliced
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup 2% milk
Paprika, optional

MUMMIFIED MEATBALLS IN CRISPY POTATO SKIN COFFINS

Crispy potato skin coffins topped with cheesy mummified meatballs. Halloween never tasted so good! Homemade meatballs are best but feel free to use already prepared to save time and get a jumpstart on trick-or-treating.

Provided by Soup Loving Nicole

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 4

Number Of Ingredients 7



Mummified Meatballs in Crispy Potato Skin Coffins image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.
  • Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
  • Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
  • Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
  • Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
  • Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.

Nutrition Facts : Calories 412.1 calories, Carbohydrate 29.4 g, Cholesterol 91.9 mg, Fat 22.3 g, Fiber 1.9 g, Protein 24.3 g, SaturatedFat 8.4 g, Sodium 384.1 mg, Sugar 0.7 g

2 medium russet potatoes
4 teaspoons olive oil
1 teaspoon dried Italian seasoning
4 teaspoons grated Parmesan cheese
12 frozen cooked meatballs (such as Johnsonville®), thawed
4 (1 ounce) sticks string cheese sticks, pulled into thin strips
8 candy eyeballs

THE MEATBALL THAT FELL OFF THE TABLE

Ok, so there are a ton of meatball recipes on this site. But nothing is quite like this one. Try it if you like savory, big meatballs to serve with whipped potatoes or egg noodles.

Provided by Karin Landers

Categories     Main Dishes

Time 1h

Yield 6

Number Of Ingredients 12



The Meatball that Fell Off the Table image

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until tender and lightly browned.
  • Whisk the egg in a large bowl. Add the onion, ground beef, bread crumbs, garlic salt, coriander, nutmeg, parsley and pepper; mix well using your hands. Shape into meatballs using your hands or an ice cream scoop.
  • Place the meatballs into the skillet, and set over medium-high heat. Cover, and cook until browned on the bottom. Turn, and continue cooking covered, until meatballs are browned on all sides and no longer pink in the center, about 20 minutes. Drain on a paper towel, and pour excess grease out of the skillet.
  • Pour the cream of mushroom soup into the skillet, and stir in enough water so that it is still a fairly thick gravy. Return the meatballs to the skillet, and stir until coated. Serve over potatoes or egg noodles.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 18.2 g, Cholesterol 65.3 mg, Fat 15.8 g, Fiber 1.4 g, Protein 13.3 g, SaturatedFat 5 g, Sodium 796 mg, Sugar 2.6 g

1 tablespoon olive oil
1 small onion, finely chopped
1 egg
1 pound ground beef chuck
1 cup plain dry bread crumbs
1 teaspoon garlic salt
1 teaspoon ground coriander
1 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley
ground black pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons water, or as needed

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