Meatballs and Mushroom Sauce over Buttery Egg Noodles

One night for dinner, I decided to see what else I could whip up using frozen prepackaged meatballs. My Teriyaki Meatballs had been such a huge hit, I was anxious to see what else these frozen shortcut gems could become. So off to the kitchen I went.

I suppose I could have called this dish “Swedish Meatballs” but that would have been a great disservice to true Swedish Meatballs. This quick supper contained far too many time-saving shortcuts not found in true Swedish Meatballs. I would even wager that you have almost everything needed in your kitchen right two. Canned soup, crushed garlic from a jar and frozen meatballs are staples in our house. The only ingredients that you could call “real” would be the fresh mushrooms, sour cream and milk. (Again, ingredients that I usually have at the ready).

With this satisfying dish, dinner was on the table in a snap. I don’t know about you, but for me shortcuts in the kitchen 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
Meatballs and Mushroom Sauce 
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.

Buttery Egg Noodles with Poppy Seeds
1 lb Wide Egg Noodles
2 Tablespoons Butter, melted

Bring a large pot of well-salted water to a full boil. Add pasta, stir and cook until just cooked through, about 10 minutes.

Drain and reserve about 1-2 tablespoons pasta cooking water.

Melt butter, pour over noodles and toss to coat. If dry, add pasta cooking water to moisten and toss again.

To serve, plate noodles and ladle meatballs with plenty of sauce over the pasta.

This is wonderful with a simple salad of tossed greens and warm bread.