I have been eating my Mom's Stroganoff my whole life and it's still one of my favorite meals.  It has become one of my hubby's favorites too.  I make it at least once a month.  Lately, we have been loving meatballs, so I decided to switch things up and turn my Mom's stroganoff into a spaghetti and meatball dinner.

This is soooooooo easy to make.  I couldn't believe it was done as quick as it was.  The meatballs are loaded with flavor and the sauce is thick and creamy and coats the pasta perfectly.  This is special enough for Sunday dinner and quick enough for a weeknight meal.  We all loved it.  
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Stroganoff Spaghetti and Meatballs
From: Jenn@eatcakefordinner
(Printable Recipe)

Meatballs
1 Lb. ground beef (85/15 mix works best)
1/3 c. panko bread crumbs
1 large egg 
1 Tbl. dried minced onion
1 tsp. salt
1/8 tsp. ground black pepper
3/4 tsp. ground ginger
2 Tbl. milk

Sauce
1 (10.5 oz.) can cream of chicken soup
1/3 c. milk, plus more if needed
1 c. sour cream
ground black pepper, to taste
fresh parsley, for garnish, opt.
8 oz. angel hair pasta

Preheat oven to 400 degrees.  Grease a 9x13-inch pan; set aside.  Add all of the meatball ingredients to a medium bowl and mix with your clean hands until just combined.  Rub a little oil on your hands and roll the meat mixture into roughly 1-inch balls (or use a cookie scoop).  Place meatballs in prepared pan.  Bake in preheated oven for 20 minutes.

Meanwhile, bring a large pot of water to a boil and cook angel hair pasta according to package directions.  In a large skillet, stir together the cream of chicken soup and the milk.  Heat over medium heat until warm.  Stir in the sour cream and pepper.  If mixture is too thick, add a little more milk.  When pasta is done, drain and add the noodles to the sauce mixture.  Toss together until all the noodles are coated in sauce.  Top with cooked meatballs and garnish with parsley.  Serves: 4.  This makes around 18-20 meatballs, so depending on how many each person will eat, your servings may vary.  


Base meatball recipe slightly adapted from: Our Sweet Basil Kitchen


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