?Meatballs? Stroganoff



  1. 2 tsp. garlic-flavored olive oil
  2. 2 cups frozen chopped onion
  3. 1 16-oz. bag frozen whole-leaf spinach
  4. 1 12-oz. pkg. frozen soy zesty Italian meatballs
  5. 1 cup reduced-fat sour cream


  1. Heat oil in nonstick skillet on medium high.
  2. Add onion, and saute 10 minutes, or until golden.
  3. Add 1/3 cup water, spinach and soy meatballs.
  4. Cover, and cook over medium heat 10 minutes, stirring occasionally.
  5. Stir in sour cream just before serving, and cook 3 to 4 minutes, or until heated through, but without boiling.
  6. Season with salt and pepper, and serve over egg noodles, if desired.