Stroganoff-Style Spaghetti 'n' Meatballs Recipe

4.5 6 7
Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Stroganoff-Style Spaghetti 'n' Meatballs Recipe photo by Taste of Home
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Stroganoff-Style Spaghetti 'n' Meatballs Recipe

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4.5 6 7
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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.
Originally published as Stroganoff-Style Spaghetti 'n' Meatballs in Simple & Delicious January/February 2010, p27

Nutritional Facts

1-1/3 cups: 708 calories, 41g fat (19g saturated fat), 110mg cholesterol, 1246mg sodium, 56g carbohydrate (6g sugars, 5g fiber), 23g protein.

  • 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
  1. 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.
  2. Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately. Yield: 4 servings.
Originally published as Stroganoff-Style Spaghetti 'n' Meatballs in Simple & Delicious January/February 2010, p27

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Reviews forStroganoff-Style Spaghetti 'n' Meatballs

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chinadoll2008 User ID: 1574460 141863
Reviewed Mar. 5, 2014

"It was very tasty but the sauce was very thick. I think I need to thin it out with more milk next time and add more Cajun seasoning. And maybe add some mushrooms, too. But I will make this again because it was very easy!"

MY REVIEW
jillcsi User ID: 7398023 141861
Reviewed Mar. 5, 2014

"This is a great recipe, except i added Mushrooms and au jus is nothing but beef base found on any shelf in the grocery store in the soup or dried soup section. I made my own meatballs which is so simple, by just mixing burger, rice, egg, and seasonings of choice...wa la!!! :)"

MY REVIEW
digger386 User ID: 3061321 174408
Reviewed Mar. 4, 2014

"Sounds good. Why don't you have a pintest button on your site? I cannot even add it with the link...."

MY REVIEW
DianeC23 User ID: 141506 101521
Reviewed Jan. 30, 2014

"Very easy to make, though I was unable to find the concentrated au jus, so I did without. A tasty pasta that's quite filling. I'll be making this one again!"

MY REVIEW
Patpete User ID: 4002778 141860
Reviewed Oct. 21, 2012

"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."

MY REVIEW
Stink65 User ID: 1676443 101517
Reviewed Feb. 17, 2010

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

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