Meatball Green Bean Stroganoff

Pasta of your choice
Vegetable oil
2-1/2 cups green beans
1/3 cup chopped onion
1 garlic clove, minced
1 can condensed cream of chicken soup
1/2 cup water
1 tablespoon Worcestershire sauce
1 pound frozen fully cooked meatballs
1 container (8 oz.) sour cream or light sour cream

Cook noodles according to package directions; drain. Cover to keep warm.

While noodles are cooking, heat oil in large skillet over medium heat until hot. Add green beans, onion, and garlic; cook and stir. Heat through.

Stir in soup, water, Worcestershire sauce and frozen meatballs. Bring to boil. Reduce heat to low; cover and simmer 10-15 minutes or until meatballs are heated through. Stir occasionally.

Stir in sour cream. Heat over low heat until warm. Stir occasionally. Stir in cooked noodles.

*My Notes:*
-You can add as much green beans, and meatballs as you like. Just remember that the meatballs soak up some of the sauce.
-The pasta that I found worked best was either shells or rigatoni

Mom's Meatballs

1/2 pound ground beef
1/2 pound ground pork
1 cup soft bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons minced parsley
1 egg, well beaten
1 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients and blend thoroughly. Shape meat mixture into balls. Heat in skillet 2 tablespoons olive oil and 1 clove minced garlic. Add meatballs and brown on all sides. Pour off fat as required. Remove meatballs from skillet and add to sauce about 1/2 hour before sauce is done if desired.