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Meatball Stroganoff

Yields1 Serving

Use frozen meatballs (on sale) to save time but you can also make them from scratch if you prefer. My kids LOVE this recipe and request it at least twice a month. You can add mushrooms or zucchini for extra veggies and parsley for garnish which are not in the recipe but would be delicious - however, my kids prefer it as written.

 1 package of egg noodles
 1 tbsp olive oil
 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
 2 cups beef broth or 2 cups water and one beef bouillon cube
 1 tsp ground garlic
 1 tsp dried oregano
 ½ tsp salt
 ¼ tsp pepper
 4 oz cream cheese
 1 cup heavy whipping cream or whole milk
 1 cup sour cream
1

Cook egg noodles according to package directions for al dente; drain.

2

Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs on all sides.

3

Add broth, stirring to loosen browned bits from pan.

4

Add seasonings. Bring to a boil; cook until liquid is slightly reduced 5-7 minutes.

5

Add cream cheese and cream. Bring to a slight boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.

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