Meatball Stroganoff

Jennifer S.
makes up to 4 servings, but can easily be doubled for a larger group

16 meatballs, from frozen foods section
1 medium onion, minced
1 teaspoon vegetable oil
1 cup sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk, more if needed to thin sauce
1/2 cup sour cream
1/2 teaspoon dried tarragon (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot cooked egg noodles, rice or mashed potatoes

In medium nonstick skillet, heat oil; add sliced onions and mushrooms.
Cook over medium heat, stirring frequently, 8-10 minutes, until golden brown. Remove from skillet; set aside.
In same skillet, cook meatballs over medium heat, turning as needed, until browned on all sides.
Add soup, milk, cooked sliced onions and mushrooms; bring to a simmer. Reduce heat to low; stir in in sour cream, tarragon and seasoning. Add more milk if thinner sauce is needed.
Serve over hot cooked egg noodles, rice or mashed potatoes.