Monday, November 14, 2011

Stroganoff-Style Spaghetti and Meatballs

Baby Cakes and I ate off this recipe for 3 meals. First, the night I cooked it then for a late lunch on Saturday and again for lunch on Sunday. 3 times, and I am not a leftover fan that alone should tell you how amazing I found this recipe to be.

Now you might notice that it is similar to my Aunt Maggie’s Beef Stroganoff that I shared when I first started blogging only better, so much better. I plan on recreating Aunt Maggie’s recipe with these ingredients sometime in the very near future.

To bring the cost down you could use ground meat, stew meat or even chicken, although frozen prepared meatballs do occasionally go on sale (that's how I got mine). Get creative.

Stroganoff-Style Spaghetti and Meatballs
recipe from Taste of Home Simple & Delicious magazine, January/February 2010, p27

1 lb. uncooked spaghetti
1 package (28 ounces) frozen fully cooked Italian meatballs, thawed
4 tablespoons finely chopped onion
2 garlic clove, minced
1 tablespoon olive oil
2 cans (10.75 ounces) condensed cream of mushroom soup, undiluted
1/2 cup milk
2 tablespoon beef broth
1 tablespoon seasoning blend
1 tablespoon salt
2 cups sour cream

Cook the spaghetti according to package directions.

Meanwhile, in a large skillet, sauté the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, broth 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 but do not boil. Drain the spaghetti; stir into the skillet. Serve immediately.

So amahzing!


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