1/2 cup (4 oz) chive & onion cream cheese spread (from 8-oz tub)
1 cup chicken broth
2 bags (12 oz each) frozen garden vegetable medley
In 12-inch nonstick skillet, cook meatballs over medium heat 5 to 7 minutes, stirring occasionally, until browned on all sides. Add cream cheese spread and chicken broth. Heat to simmering. Cook uncovered over medium heat 7 to 10 minutes, stirring occasionally, until sauce begins to thicken. Meanwhile, cook vegetables as directed on bags. Stir in just before serving.