Creamy Meatball and Garden Vegetable Skillet

Prep 25 min
Total 25 min
Ingredients 4
Servings 4

This simple skillet combines precooked meatballs, a frozen vegetable medley and seasoned cream cheese to create a delicious and flavorful weeknight meal.

By Pillsbury Kitchens

Updated September 20, 2016

Make with

Progresso Broth

Ingredients

1

bag (16 oz) frozen cooked meatballs, thawed
1/2

cup (4 oz) chive & onion cream cheese spread (from 8-oz tub)
1

cup Progresso™ chicken broth (from 32-oz carton)
2

bags (12 oz each) frozen garden vegetable medley

Steps

1

In 12-inch nonstick skillet, cook meatballs over medium heat 5 to 7 minutes, stirring occasionally, until browned on all sides.
2

Add cream cheese spread and chicken broth. Heat to simmering. Cook uncovered over medium heat 7 to 10 minutes, stirring occasionally, until sauce begins to thicken.
3

Meanwhile, cook vegetables as directed on bags. Stir in just before serving.

Soft, seasoned, spreadable cheese, also known as Boursin, found in the refrigerated specialty cheese section of the grocery store, adds nice depth of flavor and creaminess. Use this in place of cream cheese spread, if desired.
Sauce tends to thicken as it stands; add additional chicken broth to thin out as necessary.

Nutrition Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 8g 41% Trans Fat 1g
Cholesterol: 135mg; 45%
Sodium: 1270mg; 53%
Potassium: 730mg; 21%
Total Carbohydrate: 36g; 12%
Dietary Fiber 3g 13% Sugars 6g
Protein: 27g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 20%; 20%
Calcium: 15%; 15%
Iron: 25%; 25%

Exchanges:

0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;