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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 D. Ylkanen, Marenisco, Michigan
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Stroganoff-Style Spaghetti 'n' Meatballs (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.