Creamy Garlic Meatballs

Creamy Garlic Meatballs

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

3-1/2 cups water

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

Hot mashed potatoes

In a large saucepan, combine flour and soups. Stir in the water and

seasonings until blended. Bring to a boil. Reduce heat; cook and

stir for 2 minutes or until thickened. Add meatballs; return to a

boil. Reduce heat; cover and simmer for 10-12 minutes or until

heated through. Serve over mashed potatoes. Yield: 8 servings.

OK...a bit bland in my opinion.  5/27/06

From Taste of Home's Quick Cooking Magazine, May/June issue