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    Quick Meatball Stroganoff


    Source of Recipe


    *

    List of Ingredients




    8 ounces broad egg white noodles (such as No Yolks®)
    1 tablespoon vegetable oil
    ½ onion, chopped
    2 teaspoons minced garlic
    1 (10.75 ounce) can condensed cream of mushroom soup
    ½ cup milk
    1 tablespoon Worcestershire sauce
    15 frozen beef meatballs, or more to taste
    ¾ cup sour cream
    salt and ground black pepper to taste

    Recipe



    Step 1
    Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.

    Step 2
    Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.

    Step 3
    Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.

    Step 4
    Serve meatballs over noodles.

 

 

 

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