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  • Adriano dos Santos

Creamy Meatball and Garden Vegetable Skillet


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 


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

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. 

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

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