Meatballs Manhattan

• 1 (16 ounce) bag frozen meatballs
• 1 (10 1/2 ounce) can cream of mushroom soup
• 4 ounces cream cheese
• 14 cup milk
• 14-12 cup hot water
• 14 onion, diced
• 2 tablespoons olive oil
• 14 teaspoon onion powder
• 14 teaspoon garlic powder

1. Thaw meatballs and cut in half.
2. Place meatballs in skillet with the onion and olive oil, add onion and garlic powders, and saute until onions are translucent and browning.
3. Add cream cheese in chunks and stir in when softened, coating meatballs.
4. Add milk and stir in the soup.
5. Let simmer for 30 minutes, stirring often, taking care to avoid sticking in middle of pan.
6. Add water 5 minutes before serving to thin out sauce.
7. Best served over mashed potatoes.

frozen meatballs, cream of mushroom soup, cream cheese, milk, water, onion, olive oil, onion powder, garlic

Taken from www.food.com/recipe/meatballs-manhattan-467562 (may not work)