Best Stroganoff Style Spaghetti N Meatballs Recipes

STROGANOFF-STYLE SPAGHETTI AND MEATBALLS

Steps:

• Cook spaghetti according to package. Meanwhile, in large skillet saute 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.

EASY MEATBALL STROGANOFF

Steps:

• Cook egg noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes., Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.

MEATBALLS STROGANOFF

Steps:

• In small bowl combine milk and breadcrumbs and let set for 10minutes.
• In a large bowl combine breadcrumb mixture with beef, egg, onion, parsley, parmsean, thyme, salt and pepper. Mix well.
• Form in to small balls (golf ball size) and place on greased baking sheet. Keep them spaced about 1 inch apart.
• Bake in preheated 350 degree oven for 30minutes. Remove and let cool.
• In large skillet, melt butter. Add mushrooms, onion and garlic and saute unil veggies are soften.
• Add consomme and bring to a boil. Add meatballs to skillet and let simmer covered for about 10minutes.
• In cup combine wine and flour. Add mixture to skillet and heat until boiling,stirring constantly. Boil for 1 minute.
• Stir in parsley, catsup, dijon, sour cream and nutmeg. Stir until well combined. DO NOT LET BOIL. Simmer until heated thru.
• Serve over egg noodles.

QUICK MEATBALL STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
• Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
• Serve meatballs over noodles.

BEEF STROGANOFF SAUCE WITH MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.
• Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan.
• Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.