What You Can Do with al fresco Chicken Meatballs
What You Can Do with al fresco Chicken Meatballs
Disclosure: I received the al fresco Carmelized Onion, as well as the Jalapeno & Pepper Jack in exchange for my honest review. All opinions are my own.
Dinnertime has always been such a problem for me. It has always seemed that either we have the ‘same ole thing’, or I run out of ideas and throw my hands up in frustration. That is why I was so pleased when I was offered to try these awesome flavored meatballs.
Recently I was introduced to al fresco Chicken Meatballs. I chose the Carmelized Onion for my Stroganoff as well as the Jalapeno and Pepper Jack flavor because my husband enjoys anything that has a bit of a kick to it.
About al fresco
Kayem Foods is the biggest meat processor in New England. They make over 500 products under eight brand names. Located in Chelsea, MA, this company has been owned and operated by the same family since 1909. This is where al fresco all natural was born in 1994.
Their idea was that “good” and “good for you” shouldn’t be mutually exclusive. Today they are the number one chicken sausage brand in the United States. With more than 20 delicious flavors, as well as gourmet choice chicken products; your family won’t even know they are good for them.
You can feel good knowing that your family is getting 70% less fat than pork sausage and without gluten, nitrites, nitrates, preservatives and artificial ingredients. If you would like to read more about al Fresco you can visit their website.
- 1- 24 count al fresco Carmelized Onion meatballs
- ½ cup chopped onions
- ¼ cup chopped bell pepper
- 1 10.5 oz can of cream of mushroom soup
- ? cup of milk
- 2 tbsp. ketchup
- ¼ tsp garlic powder
- ¼ tsp thyme
- 4oz can of mushrooms
- 1 cup sour cream
- 1 bag of egg noodles
- Bake the meatballs according to the package directions.
- In a skillet saute ½ cup chopped onions, and ¼ cup chopped bell pepper.
- Blend in the cream of mushroom soup, milk, ketchup, garlic powder, thyme, and the can of mushrooms.
- Mix thoroughly on medium heat until done.
- Now add the meat into the gravy mixture.
- Simmer covered for 15-20 <g class=”gr_ gr_79 gr-alert gr_gramm Punctuation only-del replaceWithoutSep” id=”79″ data-gr-id=”79″>minutes,</g> while stirring occasionally.
- Stir in your sour cream, heat through but DO NOT boil.
- Cook egg noodles according to directions.
- Serve over hot, cooked noodles.
al fresco also has a tasty chicken meatball flavor called Jalapeno and Pepper Jack, which by the way, my husband said were absolutely delicious. I actually do not have any photos because he thought since we did photos for the stroganoff that the Jalapeno and Pepper Jack were fair game.
He chose to make meatball subs with spaghetti sauce. He said that it was one of the tastiest meatball subs he has had in a long time. What he enjoyed even more was knowing it was healthier for him than regular meatballs.
You can find delicious al fresco Chicken Meatballs, as well as other products by going to their store locator on their website.
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