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.
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.