Heat butter in heavy skillet over medium-high heat until melted; add mushrooms and sauté until lightly browned. Remove mushrooms from pan and set aside. Add meatballs to same pan and heat, turning until all sides are browned. Stir in soup, nutmeg, and mushrooms and bring mixture to a boil; reduce heat, cover and simmer 10 minutes or until meatballs are heated throughout. Remove from heat and stir in sour cream. Place hot buttered noodles on serving platter. Arrange meatballs on top; pour sauce over meatballs. Sprinkle with parsley. Makes 4 servings.
Yummy! It’s very forgiving-you can vary amounts and ingredients and it’s still good. I’ve used a package of french onion soup mix and water instead of the can and it’s great. I’ve even used golden onion soup mix and it’s wonderful! Regular sour cream works great, too.
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