Quick Meatball Stroganoff

Ingredients

• vegetable oil (1 tablespoon)
• onion (0.5 )
• minced garlic (2 teaspoons)
• condensed cream of mushroom soup (1 (10.5 ounce) can)
• milk (0.5 cup)
• Worcestershire sauce (1 tablespoon)
• frozen beef meatballs (15 )
• broad egg white noodles (8 ounces)
• sour cream (0.75 cup)
• salt (0 )
• ground black pepper (0 )

Instructions

1. 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.
2. 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.
3. 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.
4. Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 656
• fat: 32 g
• sats: 12 g
• carbs: 61 g
• fibre: 4 g
• protein: 30 g
• salt: 0 g