Prepare and cook Mastering the Meatball recipe. Cover 24 of the meatballs to keep warm. Cover and refrigerate or freeze remaining 24 meatballs for another use.
Melt butter in large skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Stir in flour until well blended.
Add broth, water, ketchup, rice and cream cheese; mix well. Add meatballs; mix lightly. Bring to boil. Reduce heat to medium-low; cook 5 min. or until cream cheese is completely melted and meatballs are heated through, stirring frequently.
Serve with steamed carrots or broccoli and baked apples for dessert.
Meatballs can be stored in airtight container in the freezer up to 2 months. Thaw in refrigerator before using.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 16g
Trans Fat 1.5g
Total Carbohydrates 62g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.