1 cup water
1 1.1 ounce envelope mushroom gravy mix
1/4 tsp. ground pepper
8 ounces sour cream
1/4 tsp. ground allspice
1 16 ounce pkg. frozen cooked meatballs, thawed
1 4 1/2 ounce can sliced mushroom, drained (I used a bag of fresh)
In a large skillet, combine water, gravy mix, and pepper. Cook and stir over medium-high heat for 3-5 minutes or until thickened and bubbly. Remove skillet from heat; stir in sour cream and allspice. Stir in meatballs and mushrooms. Return skillet to heat; heat through.
I served with rice and asparagus. Riley ate his asparagus first! Everyone liked it!
(Mixing Bowl.com Magazine 2009)