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
Scale
- 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.