If the sauce for this recipe seems familiar, it should. This is the same sauce used to create my yummy French Onion Pork Chops with Creamy Mashed Potatoes. The Pork Chop recipe is the inspiration for this quick, super easy and very tasty mid-week supper. While this rendition uses egg noodles, it would be equally delicious over mashed potatoes for a heavier supper. The meatballs were to die for – perfect for appetizers. I love recipes that are so versatile, don’t you?
Served with a simple salad, it’s a light meal. Served over mashed potatoes with some green veggies on the side, and it becomes a more filling supper.
All I can say is yum – my guys gobbled it up!
French Onion Meatballs over Egg Noodles
1 lb Frozen Meatballs
1 Can Cream of Mushroom Soup
1 Package Dry Onion Soup Mix
2/3 Cup Milk
2 Tablespoons Port Wine
Salt & Pepper to Taste
1/2 lb Large Egg Noodles
Mix cream of mushroom soup, dry onion soup, milk and port wine together in a large pan. Heat over medium heat.
Once sauce is warm, add meatballs; cover and reduce heat to medium-low. Simmer until meatballs are heated through, about 15-20 minutes. Season sauce with salt and pepper to taste.
While meatballs are heating, bring a pot of well-salted water to a boil. Add egg noodles and cook al dente, about 8-10 minutes.
Drain noodles well. Pour meatballs with sauce over noodles and serve.