Who doesn’t want dinner to be quick and easy, especially when we have so many other things going on at night? Not only is this recipe quick and easy, it’s also creamy, cheesy, and savory! Oh, did we forget to mention that it’s also healthy?
Set a skillet over medium heat and allow it to get hot. Add olive oil to pan and swirl it around.
Add onions and cook 1-2 minutes, or until softened. Add cream soup, milk, Worcestershire sauce, parsley, salt, pepper, and nutmeg then stir, allowing the sauce to come to a simmer.
Place 3 meatballs each in a 5 oz. ramekin. Ladle sauce generously over meatballs. Cover with aluminum foil and bake for about 30 minutes.
In bowl, combine crackers, butter, garlic powder, and Parmesan cheese. Sprinkle mixture on top of ramekins and then bake uncovered for an additional 10 minutes.
These are great served with ribbon-cut zoodles (zucchini noodles) that have been flash cooked for 1-2 minutes in boiling water, then seasoned to your liking. Don’t know how to make zoodles? Here’s a how-to from Bariatric Foodie.