Easy Meatball Stroganoff

Ingredients List

• 1 tablespoon vegetable oil

• ½ onion, chopped

• 2 teaspoons minced garlic

• 1 (10.5 ounce) can condensed cream of mushroom soup

• ½ cup milk

• 1 tablespoon Worcestershire sauce

• 15 frozen beef meatballs, or more to taste

• 8 ounces broad egg white noodles (such as No Yolks®)

• ¾ cup sour cream

• salt and ground black pepper to taste

Cooking Instructions

1. In a large skillet, heat oil over medium-high heat. Add chopped onion and garlic; cook while stirring until the onion softens, about 3 minutes.

2. Lower the heat to medium and stir in condensed soup, milk, and Worcestershire sauce. Add frozen meatballs, then reduce the heat to low. Cover and simmer for 35 to 40 minutes until meatballs are tender.

3. Meanwhile, bring a large pot of salted water to a boil. Add noodles and cook, stirring occasionally, until al dente, about 10 to 12 minutes. Drain the noodles.

4. Stir in sour cream, salt, and pepper into the meatball sauce. Cook for another 2 minutes to combine the flavors. Serve the meatballs and sauce over the cooked noodles.

Cooking Suggestion

Nutritional Details (per serving)