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.
Serving8 people
Ingredients
- 8 ounces spaghetti
- 2 Tablespoon olive oil
- 26 ounces italian meatballs, (thawed)
- 2 Tablespoon 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
Equipment
Instructions
- 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.
Nutrition
Calories: 504 kcal · Carbohydrates: 27 g · Protein: 25 g · Fat: 32 g · Saturated Fat: 13 g · Cholesterol: 89 mg · Sodium: 703 mg · Potassium: 493 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 236 IU · Vitamin C: 1 mg · Calcium: 110 mg · Iron: 2 mg