|Frozen meatballs||24 (Basic Variety)|
|Package cream cheese||3 Ounce, cut into cubes (1 Package)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Garlic powder||1⁄8 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Hot cooked rice/Hot cooked noodles||1 Cup (16 tbs)|
|Snipped parsley||1 Tablespoon|
Arrange the frozen meat-balls in single layer in 12 x 7 1/2 x 2-inch baking sheet.
Micro-cook, covered, till thawed, about 4 minutes, rearranging meatballs after each minute.
Micro-cook, covered, till done, about 6 minutes longer, turning meatballs over and rearranging them twice.
Drain off excess fat.
In a 2-quart casserole soften cream cheese in microwave oven about 30 seconds.
Thoroughly blend in the soup and milk.
Stir in the catsup, thyme, and garlic powder.
Micro-cook, covered, till cheese is melted and mixture is smooth, about 8 minutes, stirring every 2 minutes.
Add the meatballs.
Micro-cook, covered, till bubbly, about 5 minutes, stirring twice.
Stir a moderate amount of the hot sauce into the sour cream; return to casserole.
Micro-cook, covered, just till hot, about 1 minute longer.
Do not boil.
Serve over hot cooked rice or noodles.
Sprinkle with snipped parsley.