Creamy Mushroom Meatballs

Frozen meatballs purchased from the freezer section work perfectly in this recipe. 

• 1 Package Frozen meatballs
• 1 large sweet onion
• 4 cloves of crushed garlic
• 1 can cream of mushroom soup
• 1 cup of milk
• ½ cup sour cream
• ¼ cup Worchester sauce
• 1 Tsp Dried Thyme
• Salt and pepper to taste

First, heat a large saute pan with 1 Tbs of olive oil.  Add the package of frozen meatballs and sliced onions with a pinch of salt and pepper.  Add the crushed garlic and thyme.  Cook on low-med heat with the lid on for about 10 minutes, then take off the lid and raise the temperature to med-med high.  Add Worchester sauce and continue to cook until the meatballs and onions begin to caramelize and the meatballs begin to brown.  Stir in the mushroom soup and mix well.  Next, slowly stir in the milk so there are no lumps.  Cover, reduce heat and simmer on low for another 20 minutes.  Stir in the sour cream just before serving.