Method

1. Step 1

   In a medium bowl combine chicken, lemon, garlic, salt and pepper. Set aside.

2. Step 2

   Heat oil in a medium to large frypan and cook for 8 minutes or until meatballs are starting to colour. Remove from pan.

3. Step 3

   Add Campbell’s soup and ½ cup milk to the frypan bring to a simmer, return meatballs and cook for a further 2 minutes.

4. Step 4

   Served with mashed potatos and steamed veg.