Quick Meatball Stroganoff

Name: Quick Meatball Stroganoff
Ingredients: 8 ounces broad egg white noodles (such as No Yolks(R)); 1 tablespoon vegetable oil; 1/2 onion, chopped; 2 teaspoons minced garlic; 1 (10.75 ounce) can condensed cream of mushroom soup; 1/2 cup milk; 1 tablespoon Worcestershire sauce; 15 frozen beef meatballs, or more to taste; 3/4 cup sour cream; salt and ground black pepper to taste

10 ingredients

4 steps

Ingredients

8 ounces broad egg white noodles (such as No Yolks(R))
1 tablespoon vegetable oil
1/2 onion, chopped
2 teaspoons minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 tablespoon Worcestershire sauce
15 frozen beef meatballs, or more to taste
3/4 cup sour cream
salt and ground black pepper to taste

Directions

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.
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.
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.
4

Serve meatballs over noodles.