Ingredients
- Servings: 4
- 24 meatballs
- 1 (10 ounce) can cream of chicken soup
- 1/3 cup milk
- 1/8 teaspoon nutmeg
- 1/2 cup sour cream
Recipe
- 1 combine the meatballs, soup, milk and nutmeg in a large skillet.
- 2 heat to boiling, stirring occasionally.
- 3 reduce the heat, cover and simmer for 15 minute.
- 4 stir in the sour cream, cover and heat for 2 or 3 minute more.
- 5 sprinkle with parsley if desired and serve warm.
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