Turkey Meatballs in Mushroom Cream Sauce

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


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


  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.
4 servings
Prep Time
5 minutes
Cook Time
20 minutes

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