Easy Meatball Stroganoff Recipe

Ingredients

• 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

1. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and minced garlic; cook and stir until the onion becomes translucent, approximately 3 minutes.
2. Reduce heat to medium; stir in cream of mushroom soup, milk, and a dash of Worcestershire sauce. Gently add frozen meatballs; reduce heat to low, cover, and simmer until the meatballs are heated through and tender, about 35 to 40 minutes.
3. While the meatballs simmer, bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package directions, stirring occasionally, until al dente, 10 to 12 minutes; drain the noodles thoroughly.
4. Stir in sour cream, salt, and black pepper to the meatball and sauce mixture. Cook until well combined and heated through, approximately 2 minutes. Serve the creamy meatball stroganoff immediately over the cooked egg noodles.

Nutrition

• Calories: 656 kcal
• Fat Content: 32 g
• Fiber Content: 4 g
• Sugar Content: 4 g
• Sodium Content: 769 mg
• Protein Content: 30 g
• Cholesterol Content: 109 mg
• Carbohydrate Content: 61 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g