Prep Time::5 mins
Cook Time::55 mins
Total Time:: 1 hr
Servings::4
Ingredients
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
Directions
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.
Recipe Tip
Use turkey meatballs instead of beef if preferred.