Stroganoff Spaghetti and Meatballs Recipe
This is a perfect dinner for fall. It’s a creamy and delicious dinner that is so easy to make and can be on the table in 30 minutes! Our kids loved these spaghetti and meatballs. We love the stroganoff style of this spaghetti.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: Chicken Meatballs, Easy Pasta Recipe, spaghetti, spaghetti and meatballs, stroganoff
Servings: 8 people
Calories: 504kcal
- 8 ounces spaghetti
- 2 Tablespoons olive oil
- 26 ounces italian meatballs (thawed)
- 2 Tablespoons onion diced
- 1 clove garlic minced
- 2 cans cream of mushroom soup (undiluted)
- ½ cup milk
- ¼ cup aus jus (prepared)
- ¼ teaspoon old bay seasoning
- 1 cup sour cream
- ¼ cup parmesan cheese shredded
Cook spaghetti as directed on package. Drain and set aside.
In a large skillet saute the meatballs, onion and garlic in the olive oil until the meatballs are browned and heated through.
Stir in the soup, milk, au jus, and seasoning. Bring to a boil.
Reduce heat and simmer uncovered for about 10 minutes stirring occasionally.
Stir in sour cream and heat through. (Do not boil)
Top spaghetti noodles with the sauce or you can stir it all together.
Top with shredded parmesan cheese.
Calories: 504kcal | Carbohydrates: 27g | Protein: 25g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 703mg | Potassium: 493mg | Fiber: 1g | Sugar: 2g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg