Roast Chicken Mushroom
Minced Chicken Meat
as appropriate (chopped)
2 cloves (chopped)
Minced chicken meat and pork put into a large bowl.
Add parsley, garlic, breadcrumbs, egg, salt and white pepper. Mix well and scoop into meatballs.
Heat a deep skillet and add oil, pan fry meatballs over medium heat until golden. Dish out and set aside.
Add Campbell’s Roast Chicken Mushroom Pasta Sauce, Campbell’s Borsch Condensed Soup and water in the same skillet, then bring to boil over medium high heat.
Add meatballs, reduce to low heat to simmer for 30-45 minutes with lid until flavour absorbed. Season with salt and black pepper, serve.
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