Stroganoff Spaghetti and Meatballs

From: Jenn@eatcakefordinner


1 Lb. ground beef (85/15 mix works best)

1/3 c. panko bread crumbs

1 large egg 

1 Tbl. dried minced onion

1 tsp. salt

1/8 tsp. ground black pepper

3/4 tsp. ground ginger

2 Tbl. milk


1 (10.5 oz.) can cream of chicken soup

1/3 c. milk, plus more if needed

1 c. sour cream

ground black pepper, to taste

fresh parsley, for garnish, opt.

8 oz. angel hair pasta

Preheat oven to 400 degrees.  Grease a 9x13-inch pan; set aside.  Add all of the meatball ingredients to a medium bowl and mix with your clean hands until just combined.  Rub a little oil on your hands and roll the meat mixture into roughly 1-inch balls (or use a cookie scoop).  Place meatballs in prepared pan.  Bake in preheated oven for 20 minutes.

Meanwhile, bring a large pot of water to a boil and cook angel hair pasta according to package directions.  In a large skillet, stir together the cream of chicken soup and the milk.  Heat over medium heat until warm.  Stir in the sour cream and pepper.  If mixture is too thick, add a little more milk.  When pasta is done, drain and add the noodles to the sauce mixture.  Toss together until all the noodles are coated in sauce.  Top with cooked meatballs and garnish with parsley.  Serves: 4.  This makes around 18-20 meatballs, so depending on how many each person will eat, your servings may vary.  

Base meatball recipe slightly adapted from: Our Sweet Basil Kitchen