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Meatless Meatballs in Creamy Sour Cream Sauce

This vegetarian meal is hearty and delicious - and a mouthful of flavor.

Course: Main Course, main dish
Cuisine: American, Vegetarian
Keyword: meatballs, mushroom soup, noodles, plant-based, sour cream, vegetarian
Author: HelenFern
Ingredients
  • 12 - 16 oz Premade vegetarian meatballs I used Beyond Meatballs Italian
  • 1/4 cup chopped onions
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 10-oz can condensed cream of mushroom soup
  • 1/4 cup whole milk
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon hot paprika
  • 1/4 teaspoon lemon pepper
  • 1/2 cup whole milk sour cream
  • 3 cups cooked flat wide noodles
  • canned parmesan for garnish
  • dried spicy oregano for garnish (can use regular)
Instructions
  1. Start by cooking the onions and browning the meatballs.

  2. Heat the olive oil and butter in a heavy sauce pan. Stir in the onions and cook for about 2 minutes.

  3. Carefully add the meatballs, turning once, to brown on both sides.

  4. Stir in the mushroom soup and milk, gently mixing them. Let them simmer on low, covered, for about 5 minutes. You want to heat them all the way through.

  5. Stir in all the spices and simmer gently, uncovered, while the noodles cook.

  6. Just before serving, stir in the sour cream.

  7. Serve hot over noodles and topped with some parmesan and dried, spicy oregano (regular works if you can't find spicy. I grew mine).  So easy and so delicious! 

Recipe Notes

 

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