Meatballs and Mushroom sauce

This is a quick family meal,* especially if you can just take a bag of meatballs out of the freezer. If you don’t have any, go here (Apricot Glazed Brunch Meatballs) for a basic meatball recipe. Make the whole meatball recipe and freeze the leftovers for another meal.

Ingredients:

25 – 30 pre-cooked meatballs

Sauce:
2 Tbsp margarine
1/2 onion, chopped
2 cups mushrooms, sliced
2 cloves garlic, crushed
1 can cream of mushroom soup
3/4 cup milk
1/4 cup sour cream (optional)
dash of thyme

In a large skillet, over medium heat, melt margarine, saute mushrooms onion and garlic until tender, stirring often. Add mushroom soup mixed with milk. Bring to boil. Stir in the sour cream and meatballs. Simmer 10 - 15 minutes, adding thyme near the end. Serve over rice or pasta.

* adapted from a Campbell’s Cream of Mushroom soup recipe