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Stroganoff-Style Spaghetti 'n' Meatballs Recipe

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This rich, creamy entree is ideal for chilly nights. Convenience products save time, but it still tastes like it simmered for hours. Sharon Ylkanen - Marenisco, MI

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Stroganoff-Style Spaghetti 'n' Meatballs Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1 tablespoon concentrated au jus sauce
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, au jus sauce and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.
Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately. Yield: 4 servings.

Nutritional Facts 1-1/3 cups equals 708 calories, 41 g fat (19 g saturated fat), 110 mg cholesterol, 1,246 mg sodium, 56 g carbohydrate, 5 g fiber, 23 g protein.

Originally published as Stroganoff-Style Spaghetti 'n' Meatballs in Simple & Delicious January/February 2010, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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