Turkey Meatballs in Mushroom Cream Sauce

Rich with cream, vegetables, mushrooms and egg noodles, this decadent dinner comes together quickly for busy nights.

Ingredients

 12 oz Armanino Turkey Meatballs (24 meatballs)
 10.50 oz reduced-sodium condensed cream of mushroom soup (1 can)
 2 cups frozen Asian vegetable blend (mushrooms, green beans, broccoli)
 ¼ cup water
 1 tsp garlic powder
 ½ tsp ground black pepper
 11 oz frozen egg noodles (1 package)
 8 oz sour cream (1 container)

Directions

1

Combine frozen meatballs, soup, vegetables, water, and spices in medium saucepan. Cover. Cook on low heat 20 minutes or until heated through, stirring often.

2

Meanwhile cook noodles as directed on package; drain.

3

Stir sour cream into meatball mixture. Serve meatballs and sauce over hot noodles. Garnish with chopped fresh parsley, if desired.

Chef’s Tips

Precooked meatballs and convenient frozen vegetables keep the clean-up to a minimum.

Substitute your favorite frozen vegetable medley or a combination of frozen vegetables on hand.

Ingredients

 12 oz Armanino Turkey Meatballs (24 meatballs)
 10.50 oz reduced-sodium condensed cream of mushroom soup (1 can)
 2 cups frozen Asian vegetable blend (mushrooms, green beans, broccoli)
 ¼ cup water
 1 tsp garlic powder
 ½ tsp ground black pepper
 11 oz frozen egg noodles (1 package)
 8 oz sour cream (1 container)

Directions

1

Combine frozen meatballs, soup, vegetables, water, and spices in medium saucepan. Cover. Cook on low heat 20 minutes or until heated through, stirring often.

2

Meanwhile cook noodles as directed on package; drain.

3

Stir sour cream into meatball mixture. Serve meatballs and sauce over hot noodles. Garnish with chopped fresh parsley, if desired.

Turkey Meatballs in Mushroom Cream Sauce
Yields4 Servings
Prep Time5 mins
Cook Time20 mins

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