Creamy Garlic Meatballs

Over the last couple of months, because of the COVID-19 pandemic, putting together menus has been a challenge. There have been many times that stores were out of what we wanted. We use curbside grocery pickup, so when the items we request are unavailable, the stores make substitutions. Because of these substitutions, we’ve ended up with nearly a dozen cans of cream of chicken soup!

I don’t use cream of chicken soup all that often, but it always brings to memory a super easy and super tasty meatball recipe that utilizes it. I made these Creamy Garlic Meatballs a couple of nights ago and, as always, they were a hit!

Ingredients

(Adapted from this recipe.)

• 3 tablespoons all-purpose flour
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 3 cups chicken broth
• 1 tablespoon Italian seasoning
• 2-3 teaspoons minced garlic
• Several dashes ground black pepper
• 1 package (32 ounces) frozen fully cooked meatballs, thawed
• Prepared egg noodles, rice, or mashed potatoes

Instructions

In a Dutch oven or large saucepan, combine the flour and soups. Stir in the broth and seasonings until blended. Bring to a boil. Reduce the heat; cook and stir for 2 minutes or until thickened. Add the meatballs. Cover and simmer for 15 minutes or until heated through. Serve over prepared egg noodles, rice, or mashed potatoes. Yield: 6 servings.

Notes

As you can see, this is very easy to prepare. Despite the name of the dish, the sauce doesn’t have a really strong garlic flavor; it’s more of a savory flavor with garlicy undertones. My whole family enjoys it!

I prefer using homemade cream of mushroom soup (you can see the recipe here) instead of that from a can. This homemade soup works well in this recipe; however, the soup isn’t condensed, so I slightly reduce the amount of broth I use to make the meatballs. Likewise, I sometimes use homemade chicken broth in it. If you prefer, this can easily be prepared in a slow cooker. Simply mix the sauce ingredients in the crockpot and then add the frozen meatballs. Cook on low for 4-6 hours or until heated through, stirring occasionally.

What meals have you been preparing recently? I’d love to hear about them!

Shared at the following:

Encouraging Hearts and Home, Busy Monday, Over the Moon, and Weekend Potluck.