I took Narshmellow's suggestion and added the Cream of Mushroom soup. I still thought it tasted too cream cheesy, but my 18 month old loved it!!!!!
EASY TO MAKE!! And delicious besides!
This was good. I also thinned out the sauce with a bit more milk (I used canned evaporated milk)to offset the cream cheese taste. I would probably double the sauce next time as well. Served over hot buttered egg noodles. Since I keep a stock of homemade meatballs in the freezer, this is a quick and easy one for me: just thaw and warm the meatballs and make the sauce! [This dish was very well received by my toddler, so that earned it an extra star!]
The only changes I made were to use 6 oz. of no-fat cream cheese, and omitted the thyme - just used some salt and pepper instead. The sauce was not too cream cheesy at all after being mixed with the milk and water. In fact,next time I'll double the sauce.
This was very delicious. The meatballs were great. The sauce was a little "cream-cheesey" for my taste, so next time I think I'll add a little less. But otherwise, it was excellent!
Well, the meatballs I gave 5 stars, but I couldn't for the life of me figure out what was "missing" from the sauce. It was still wonderful,but I did thin it out with some milk. My daughter (who normally NEVER eats this kind of thing) loved it.
This got a wonderful review at dinner last night by my family. Flavorful meatballs and a very thick, creamy sauce. I gave it four stars instead of five only because I thought the cream cheese was a little too overwhelming for the meatballs. I would half the cream cheese next time and add something like cream of mushroom soup in place of the rest. But overall it's very good!