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Stroganoff-Style Spaghetti 'n' Meatballs

Stroganoff-Style Spaghetti 'n' Meatballs
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
4 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

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Stroganoff-Style Spaghetti 'n' Meatballs (continued)

Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013