Meatballs and Mushroom Sauce over Buttery Egg Noodles

Tonight for dinner, I decided to see what else I could whip up using frozen prepackaged meatballs. The Teriyaki Meatballs – Crock Pot Style was such a huge hit, I was anxious to see what else these frozen shortcut gems could become. I suppose I could have called this dish “Swedish Meatballs” but that would be doing the real deal a disservice – this recipe uses far too many time-saving shortcuts.  I’d be willing to bet you have almost everything you need in the kitchen right now. Two different cans of soup, crushed garlic from a jar – about the only ingredient that could be considered “real” would be the mushrooms, sour cream and milk.

Still, I was pleasantly pleased – dinner was on the table in a snap. I don’t know about you, but for me shortcuts are always welcome during the week. The weekends are for puttering in the kitchen, taking my time to create meals that are complex and personally rewarding. The best reward of all are dishes – simple or complex – that my guys gobble up. And this little number was a home run with them.

Tip before getting started: Bring the water for the noodles to a boil while the meatballs are simmering. When you add the sour cream to the sauce, toss the noodles into the boiling water. The sauce and noodles should be finished cooking at the same time. Simply drain the noodles, add the butter and that’s it.

Meatballs and Mushroom Sauce over Buttery Egg Noodles
1 bag (22 count) Frozen Beef Meatballs
1 Can Cream of Mushroom Soup
1 Soup Can of Milk
1 Can French Onion Soup
½ Soup Can of Beef Stock
1 Cup Baby Portobello Mushrooms, sliced
1 Teaspoon Roasted Crushed Garlic
3 Heaping Tablespoons Sour Cream
Salt and Pepper to taste
Chives, chopped for garnish

In a large sauce pan, heat Cream of Mushroom Soup, Milk, French Onion Soup, Beef Stock, sliced mushrooms and garlic. Once mixture is hot and bubbling, add meatballs.

Lower heat to medium, cover and simmer 20 minutes, stirring occasionally.

Remove cover, reduce to medium-low heat and continue to cook 10 minutes longer.

Add sour cream. Reduce to low and cook until heated through.

Serve over buttery egg noodles.

Buttery Egg Noodles with Poppy Seeds (omit Poppy Seeds)

2 thoughts on “Meatballs and Mushroom Sauce over Buttery Egg Noodles

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