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Why we love this recipe
I love making the Southern husband his suppertime favorites. As a result, shrimp and grits are frequently on the menu, along with okra and various things made with scallops, and he’s always perfectly happy with good old fashioned burgers on the grill.
But every now and again I remember that he loves beef stroganoff…and then I don’t make it. There’s something that feels so fancy and serious about it that I just can’t pull it together for a Tuesday night.
And then one day it occurred to me that maybe the Tuesday night version was not the steak and mushrooms and egg noodles version. Maybe it was the meatballs and shallots and spaghetti version.
Note that the mushrooms hit the cutting room floor immediately. I wish I could love you, mushrooms, but I don’t. I don’t even like you.
But since I was already going down the completely inauthentic beef stroganoff road with the whole meatball thing, I didn’t feel the least bit bad about losing the mushrooms. (Although you can put them right back in if you are a mushroom lover!)
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
Cook 8 ounces of spaghetti according to package directions and drain, saving one cup of the pasta water.
Meanwhile, preheat your oven to 450. Combine meat, breadcrumbs, milk and egg in a bowl, add a pinch each of salt and pepper and form into one inch meatballs (I love my trusty cookie scoop for this!).
Place on a foil-lined rimmed baking pan and bake for 10 to 12 minutes until your meatballs are browned and cooked through.
Melt a couple tablespoons of butter in a large skillet over medium high heat. Sauté two peeled and chopped shallots until softened, about 5 minutes.
Add half of the pasta water and bring to a boil, and simmer for 5 minutes until liquid is reduced a little. Whisk in a cup of sour cream, taste and add a pinch of salt and pepper if you think it needs it.
Add the spaghetti to the skillet and toss, adding more pasta water if you want to loosen up the sauce at all. Add the meatballs to skillet and gently stir until they are coated.
Divide pasta among plates, top with meatballs, garnish with some fresh chopped dill and serve.
Recipe FAQs
Yep! I would not use the totally fat-free kind though, as we want a good amount of creamy texture.
You and my mom and my little sis! And yes you can – slice up about 2 cups of shrooms, saute them in a little butter until they are tender, and then add them when you add the meatballs.
Pop your question in the comments section below and I will answer pronto!
Check out this plate of creamy, dreamy, stroganoff-y deliciousness!
So the next time you feel like trading in the tomato sauce for something a little different…it’s meatball stroganoff night!
Other Stroganoff recipes we love
Looking for more pasta dinner inspiration? Here is our complete collection of pasta recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Beef Stroganoff Spaghetti and Meatballs
Move over tomato sauce, the beef stroganoff spaghetti and meatballs is in town! This easy recipe is a creamy, hearty suppertime treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: Russian
Ingredients
- 8 ounces spaghetti
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/3 cup milk
- 2 tablespoons butter
- 2 shallots, chopped
- 1 cup sour cream
- Salt and pepper
- Chopped fresh dill for garnish
Instructions
- Cook pasta according to package directions and drain, saving one cup of the pasta water.
- Meanwhile, preheat oven to 450. Combine meat, breadcrumbs and milk in a bowl, and form into one-inch meatballs. Place on a foil-lined baking sheet and bake for 10 to 12 minutes until browned and cooked through.
- Melt butter in a large skillet over medium high heat. Sauté shallots until softened, about 5 minutes. Add half of the pasta water and bring to a boil, and simmer for 5 minutes until liquid is reduced a little. Whisk in sour cream and season with salt and pepper.
- Add the pasta to the skillet and toss, adding more pasta water if you want to loosen up the sauce at all. Add the meatballs to skillet and gently stir until they are coated.
- Divide pasta among plates, top with meatballs, garnish with dill and serve.
Elizabeth says
Love this recipe! Such a fun twist on regular beef stroganoff. It was a huge hit in my house! Thank you!