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Stroganoff-Style Spaghetti 'n' Meatballs Recipe

Stroganoff-Style Spaghetti 'n' Meatballs Recipe photo by Taste of Home

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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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Reviewed on Oct. 21, 2012 by Patpete

Have made this a couple of times and really love it as does my husband. My future daughter-in-law came over as I was fixing it and she also loved it. Everyone seems to love it and ask for the recipe.

Reviewed on Feb. 17, 2010 by Stink65

Quick easy and my family loves it. It's a great cross between spaghetti and stroganoff.