Using your favorite recipe for meatballs or purchased frozen meatballs, brown in a skillet. Add 1 can of cream of mushroom soup, 1 can of coconut milk, and 1/2 cup minced parsley (optional). Cover and cook on low until meatballs are cooked through. You may want to add a little water if it's too thick. Serve over hot cooked rice or egg noodles. Serves 4.
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