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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a delicious meal that my family loves! Ingredients:
1/2 cup chopped green bell pepper |
1 medium onion, chopped |
1 (12 ounce) jar beef gravy |
1 (14 ounce) can beef broth |
3/4 cup water |
2 tablespoons chili sauce |
12 -16 ounces frozen cooked italian meatballs |
8 ounces uncooked mini lasagna noodles (aka mafalda) |
1/2 cup light sour cream |
2 tablespoons chopped fresh parsley |
Directions:
1. Spray 12-inch nonstick skillet with nonstick cooking spray; Heat over medium-high heat until hot.
2. Add bell pepper and onion; cook and stir 2-3 minutes or until crisp-tender.
3. Add gravy, broth, water, chili sauce and meatballs; mix well.
4. Bring to a boil, stirring occasionally.
5. Reduce heat to medium.
6. Cover; cook 5 minutes or until meatballs are thawed.
7. Add uncooked noodles; mix well.
8. Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally.
9. Remove from heat.
10. Stir in sour cream until well blended.
11. Sprinkle with parsley.
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