This meatball stroganoff was a hit with everyone. I came up with this easy recipe that's quick to prepare because my family loves stroganoff so much!
Ingredients
- vegetable oil: 1 Tbsp
- onion: 0.5 piece (chopped)
- garlic: 2 tsp (minced)
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- milk: 0.5 cup
- Worcestershire sauce: 1 Tbsp
- frozen beef meatballs: 15 piece (to taste)
- ounces broad egg white noodles (such as No Yolks®): 8 piece
- sour cream: 0.75 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.
