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Linguine with Meatball Stroganoff

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.

Linguine with Meatball Stroganoff

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.

Linguine with Meatball Stroganoff

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.

Linguine with Meatball Stroganoff

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Linguine with Meatball Stroganoff
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
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.
Course: Dinner
Keyword: easy pasta, meatballs, stroganoff
Servings: 6 People
Author: Linda Nortje
Ingredients
MEATBALLS:
  • 2 slices Brown Bread crusts removed
  • 1/2 cup Milk
  • 900 g Lean Ground Beef ( 2 pounds )
  • 1 Onion finely chopped
  • 1 t Fresh Garlic crushed
  • 1/3 cup Parsley finely chopped
  • 1/2 t Ground Nutmeg
  • 1/2 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 )
  • 1/4 cup Flour
  • 1 t Dijon Mustard
  • 2 1/2 cups Milk
  • 1 packet Mushroom Soup Powder ( 4 servings size )
  • 1 TB Sherry
  • 1 TB Lemon Juice
  • 2 TB Worcestershire Sauce
  • 1/2 cup Sour Cream
TO SERVE:
  • Linguine Pasta cooked
Instructions
MEATBALLS:
  1. Pre-heat the oven to 200 deg C (400 deg F) – spray a lined baking sheet with cooking oil ( see Note below )

  2. 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
  3. 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
  4. Stir in the Flour and Mustard – mix well
  5. Combine the Milk and Soup Powder – add to the Mushroom mixture – stir well and cook until mixture boils and thickens
  6. Stir in the Sherry, Lemon Juice and Worcestershire Sauce – add the Sour Cream last and heat for only about 1 – 2 minutes
TO SERVE:
  1. Serve the Linguine topped with the Stroganoff Sauce and the Meatballs immediately
Recipe Notes

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

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

LINDA

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Recipe Rating




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Mel@Mellywood's Mansion

Wednesday 13th of August 2014

Quick and easy is always my motto! Looks fantastic and kid friendly.

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