Stroganoff Spaghetti and Meatballs

This is a perfect dinner for fall.  It’s a creamy and delicious dinner that is so easy to make and can be on the table in 30 minutes!  Our kids loved these spaghetti and meatballs. We love the stroganoff style of this spaghetti.

Serves: 8

Stroganoff Spaghetti and Meatballs

An easy dinner that your family will love.

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 8 ounces spaghetti noodles
  • 2 tablespoons olive oil
  • 26 ounces Italian meatballs, thawed
  • 2 tablespoons onion, chopped
  • 1 clove garlic, minced
  • 2 cans (10 3/4 ounces each) cream of mushroom soup, undiluted
  • 1/2 cup milk (I used 1%)
  • 1/4 cup prepared au jus
  • 1/4 teaspoon Old Bay Seasoning
  • 1 cup sour cream
  • 1/4 cup parmesan cheese, shredded


  1. Cook spaghetti as directed on package.Drain and set aside.
  2. In a large skillet saute the meatballs, onion and garlic in the olive oil until the meatballs are browned and heated through.
  3. Stir in the soup, milk, au jus, and seasoning. Bring to a boil.
  4. Reduce heat and simmer uncovered for about 10 minutes stirring occasionally.
  5. Stir in sour cream and heat through. (Do not boil)
  6. Top spaghetti noodles with the sauce or you can stir it all together.
  7. Top with shredded parmesan cheese.

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