Creamy Meatballs over Mashed Potatoes
Shared by: Cherry
Ingredients
Directions
Mix first 7 ingredients. Fry in small balls till brown; drain off fat.
Mix together 1 can of cream of mushroom soup and 1 can of evaporated milk,
and add to meatballs.
Simmer for 15 minutes.
Serve over mashed potatoes.
Note: This recipe can be prepared ahead of time, and then frozen.
At the time of serving, thaw ... and then heat up in slow cooker on low for 3-4 hours.
For creamier meatballs, I add an extra can of cream of mushroom soup and also of evaporated milk when doubling the recipe. (You can also add half a can of each for a single recipe.) Add before heating up in slow cooker.