Linguine with Meatball Stroganoff is ready in under 30 minutes and always a hit. This is the perfect meal to serve during any season on a busy week night, with or without a side dish.

There is not much that beats a quick, filling pasta on a busy week night. I must have mentioned our love for meatballs before and this linguine with Meatball Stroganoff is a winner every time I make it.

I prefer to bake meatballs, but seeing as these are formed quite small, you can easily fry them in a pan and follow the rest of the recipe.

Once again, even though the ingredients look like a lot, it is a very quick and easy recipe.

I remember, not long ago!, I had this fear of any recipe containing more than 5 ingredients.  In a very short time, I have learnt how to organize myself before I start to cook.

Most recipes, although not all, the ingredients are given in the order of use.  Therefore I always take out the ingredients, organize them on the counter in the same way as the recipe.

Grouped together where applicable – and once I have everything ready, the cooking part is real easy.

This is when I try a new recipe, I have to add – old favorites which I know by heart, well, the ingredients still gets taken out and placed on the counter, but in no particular order as I know which goes in where and when.

If you prefer your meatballs covered in the sauce, and not arranged right on top separately, add them to step #6 and then serve over the linguine.

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Linguine with Meatball Stroganoff

Linda Nortje

Linguine with Meatball Stroganoff is ready in under 30 minutes and always a hit. This is the perfect meal to serve during any season on a busy week night, with or without a side dish.

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Course Dinner

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

Servings 6 People

Ingredients

  

1x2x3x

MEATBALLS:

• 2 slices Brown Bread crusts removed
• ½ cup Milk
• 900 g Lean Ground Beef ( 2 pounds )
• 1 Onion finely chopped
• 1 t Fresh Garlic crushed
• ⅓ cup Parsley finely chopped
• ½ t Ground Nutmeg
• ½ t Ground Coriander
• 2 TB Lemon Juice
• 1 t Salt
• Black Pepper to taste

SAUCE:

• 2 TB Olive Oil extra virgin
• 2 TB Butter
• 1 Onion chopped
• 2 t Fresh Garlic crushed
• 250 g Mushrooms sliced ( 8 oz )
• ¼ cup Flour
• 1 t Dijon Mustard
• 2 ½ cups Milk
• 1 packet Mushroom Soup Powder ( 4 servings size )
• 1 TB Sherry
• 1 TB Lemon Juice
• 2 TB Worcestershire Sauce
• ½ cup Sour Cream

TO SERVE:

• Linguine Pasta cooked

Instructions

 

MEATBALLS:

• Pre-heat the oven to 200 deg C (400 deg F) – spray a lined baking sheet with cooking oil ( see Note below )
• Soak the bread in the Milk – squeeze out any excess – mix with the remaining ingredients for the Meatballs – shape into small balls – bake 20 minutes, turning after 10 minutes or pan-fry in a little Olive Oil until done but not dried out
• Meanwhile heat the Oil and Butter for the sauce in a large pan – add the Onion and Garlic – saute until soft – add the Mushrooms – cook until light brown
• Stir in the Flour and Mustard – mix well
• Combine the Milk and Soup Powder – add to the Mushroom mixture – stir well and cook until mixture boils and thickens
• Stir in the Sherry, Lemon Juice and Worcestershire Sauce – add the Sour Cream last and heat for only about 1 – 2 minutes

TO SERVE:

• Serve the Linguine topped with the Stroganoff Sauce and the Meatballs immediately

Notes

The Meatballs can also be pan fried in a little Olive Oil

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve the Linguine topped with the Stroganoff Sauce and the Meatballs immediately.

LINDA

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