In 12-inch nonstick skillet, heat 1 tablespoon olive oil over medium-high heat until hot. Cook meatballs in oil 8 to 9 minutes, stirring frequently, until browned. Remove meatballs from skillet; keep warm. Wipe out skillet with paper towel. In same skillet, heat 1 teaspoon olive oil over medium heat. Add onion and garlic to skillet; cook 3 to 5 minutes, stirring occasionally, until onion is almost tender.
Stir in cooking sauce, Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling, stirring occasionally. Simmer uncovered 6 to 8 minutes, stirring occasionally, until slightly thickened.
Stir in sour cream until well blended; stir in meatballs. Heat just until hot. Serve over noodles.