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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Simple, filling recipe using frozen meatballs. I'm looking forward to putting this on the table on a cold winter evening! Recipe is from Rosina. Ingredients:
2 (12 ounce) bags rosina italian-style turkey meatballs, quartered |
6 tablespoons butter or 6 tablespoons margarine |
1 cup onion, chopped |
2 -3 teaspoons curry powder |
1/2 teaspoon black pepper |
6 tablespoons flour |
1/2 teaspoon salt |
3 cups chicken broth |
2 cups frozen broccoli florets |
3/4 cup roasted red bell pepper, diced |
2 (15 ounce) cans potatoes, cubed |
2 eggs, beaten |
1/4 cup parsley, chopped |
1/4 cup chives, chopped |
1 (12 ounce) can refrigerated buttermilk biscuits |
Directions:
1. Preheat oven to 350. Thaw meatballs in microwave for 1 to 2 minutes; cut into quarters. Grease 9 x 13 baking dish.
2. In a 3-quart saucepan, melt butter and saute onions. Add curry powder and black pepper. Stir over medium heat for 1 to 2 minutes. In a separate bowl, mix flour, salt and chicken broth; add to onion mixture in saucepan. Bring to a boil, cook and stir one minute; remove from heat. Stir in meatballs, broccoli, roasted red peppers, and salt and pepper to taste.
3. Combine cubed potatoes with eggs, parsley and chives; spread into bottom of baking dish. Top potatoes with meatball mixture. Bake at 350 for 15 minutes; remove dish from oven and top casserole with biscuits. Return dish to oven and bak 15 to 18 minutes longer, until biscuits are browned.
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