Easy Meatball Stroganoff
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. —Julie May, Hattiesburg, Mississippi
Ingredients
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3 cups uncooked egg noodles
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1 tablespoon olive oil
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1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
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1-1/2 cups beef broth
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1 teaspoon dried parsley flakes
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3/4 teaspoon dried basil
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/4 teaspoon pepper
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1 cup heavy whipping cream
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3/4 cup sour cream
Directions
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1.
Cook egg noodles according to package directions for al dente; drain.
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2.
Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes.
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3.
Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.
Nutrition Facts
1 serving: 717 calories, 57g fat (30g saturated fat), 172mg cholesterol, 1291mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 20g protein.
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