Meatballs & Gravy V

Meatballs & Gravy V

Lee
I made this from a combination of meatball and gravy recipes to narrow down to a low ingredient count yet great on flavor, for a fairly quick meal. This recipe also uses store bought Thai beef & chicken meatballs.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams Thai beef meatballs, (1 lb)
  • 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
  • 2 cups beef gravy, (I use Bisto)
  • ½ cup sour cream
  • 1 tablespoon Worcestershire sauce
  • hot cooked egg noodles, for serving

Instructions
 

  • Heat a pot of salted water to a boil then add your noodles, amount is up to you. Cook until just tender, drain.
  • After starting the noodles, add the meatballs to another medium size pot and add water to cover by 2 inches. Bring to a boil and let meatballs cook until they have expanded and float. Remove from heat and drain.
  • After starting the meatballs, to another pot, add the soup, gravy, sour cream, and Worcestershire sauce, and mix together. Place on low heat, stir sauce occasionally.
  • When the meatballs are done, and drained, add to the sauce and mix together. Continue heating on low until the egg noodles are done.
  • Serve meatballs and gravy over egg noodles, and with a side of veggies, and you have a nice meal. Enjoy.

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