Taste of Home
Stroganoff-Style Spaghetti ‘n’ Meatballs
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1/2 pound uncooked spaghetti
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1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
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2 tablespoons finely chopped onion
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1 garlic clove, minced
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1 tablespoon olive oil
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1/4 cup 2% milk
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1 tablespoon concentrated au jus sauce
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1/8 teaspoon Cajun seasoning
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1 cup sour cream
Directions
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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.
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2.
Gradually stir in sour cream; heat through (do not boil). Drain spaghetti; stir into skillet. Serve immediately.
Nutrition Facts
1-1/3 cups: 708 calories, 41g fat (19g saturated fat), 110mg cholesterol, 1246mg sodium, 56g carbohydrate (6g sugars, 5g fiber), 23g protein.
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