Stroganoff Meatballs

• 14 oz fettuccine
• 2 tbsp vegetable oil
• 1 pkg (12 oz) fully cooked fresh or thawed frozen meatballs
• 1 lb mushrooms, sliced
• 2 cloves garlic, crushed
• 1 tbsp tomato paste
• 1 cup beef stock
• 1/4 cup sour cream
• 1 tsp cornstarch
• None None Shaved Parmesan cheese, chopped parsley, to serve

1. Cook the pasta in saucepan of boiling salted water according to package directions. Drain.
2. Meanwhile, heat 1 tbsp of the oil in a large skillet on medium heat. Cook the meatballs for 4-5 mins, turning until well browned. Transfer to a plate.
3. Heat the remaining 1 tbsp oil in the pan. Saute the mushrooms and garlic for 8-10 mins, stirring, until tender and golden. Stir in the tomato paste and cook for 1 min more. Add the stock and bring to a boil.
4. Combine the sour cream and cornstarch in a small bowl. Stir into the sauce with meatballs. Simmer for 3-4 mins. Spoon the sauce onto a bed of fettuccine. Sprinkle with Parmesan cheese and parsley.

fettuccine, vegetable oil, frozen meatballs, mushrooms, garlic, tomato, beef stock, sour cream, cornstarch, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/24944 (may not work)