Meatballs & Gravy V
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.
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.
