- 8 ounces broad egg white noodles (such as No Yolks®)
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 2 teaspoons minced garlic
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
- 15 frozen beef meatballs, or more to taste
- 3/4 cup sour cream
- salt and ground black pepper to taste
- 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.
- 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 and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
- Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
- Serve meatballs over noodles.
05/14/2018
recipepes.com
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PT15M
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455 calories
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