Stroganoff-Style Spaghetti and Meatballs |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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found in a magazine Ingredients:
1/2 lb uncooked spaghetti |
3/4 lb frozen italian style meatballs, thawed |
2 tablespoons finely chopped onions |
1 garlic clove, minced |
1 tablespoon olive oil |
1 (10 1/2 ounce) can cream of onion soup |
1/4 cup milk |
1 teaspoon concentrated au jus sauce |
1/8 teaspoon cajun seasoning |
1 cup sour cream |
Directions:
1. 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.
2. 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.
3. Gradually stir in sour cream; heat through (do not boil).
4. Drain spaghetti, stir into skillet. Serve immediately.
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