Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •0.5 onion, chopped
- •2 teaspoons minced garlic
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •0.5 cup milk
- •1 tablespoon Worcestershire sauce
- •15 frozen beef meatballs, or more to taste
- •8 ounces broad egg white noodles (such as No Yolks®)
- •0.75 cup sour cream
- •salt and ground black pepper to taste
Instructions
- 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; stir in condensed soup, milk, and Worcestershire sauce. Add meatballs; reduce heat to low and simmer, covered, until tender, 35 to 40 minutes.
- Meanwhile, 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.
- Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.
Nutritional Facts
Per 4 servings
- Calories: 656
- Carbohydrate: 61g
- Fat: 32g
- Fiber: 4g
- Protein: 30g
- Sugar: 4g
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