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  1. Home
  2. stroganoff recipe

Meatball Stroganoff Pasta

This classic, creamy pasta dish is made simple with pre-packaged meatballs. - by Alison Pickel
  • 22 Sep 2015
Meatball Stroganoff Pasta
Cook: 30 Minutes - medium - Serves 4 - gluten-free - nut-free - pregnancy-safe
Proudly supported by

This classic, creamy pasta dish is made simple with pre-packaged meatballs.

Ingredients

170 g dried spiral pasta or gluten-free pasta

½ tsp olive oil

400 g package Peppercorn Food extra lean beef meatball

1 brown onion, cut into thin wedges

2 cloves garlic, finely chopped

250 g button mushrooms, thinly sliced

1 bunch broccolini, cut into small pieces

1 tsp cornflour or gluten-free cornflour

185 ml can light and creamy evaporated milk

60 ml (¼ cup) salt-reduced chicken stock or gluten-free stock

2 tbsp no-added-salt tomato paste

¼ tsp sweet paprika

1 bunch fresh flat-leaf parsley chopped, to serve

Freshly ground black pepper, to serve

50 g (2 cups) baby spinach leaves or mixed salad leaves, to serve

200 g cherry tomatoes, halved, to serve

Method

  1. Cook pasta in a large saucepan 
of boiling water, following pack instructions or until al dente. Drain well.
  2. Meanwhile, heat oil in a large 
non-stick frying pan over a medium-high heat. Add meatballs and cook, turning occasionally, for 2-3 minutes or until browned. Remove from pan and set aside. Add onion, garlic and mushroom to the pan. Cook, stirring occasionally, for 4 minutes or until mushroom begins to soften. Return meatballs to pan. Cover and reduce heat to medium-low. Cook for 
7-8 minutes, stirring once or until meatballs are tender. Add broccolini 
for the last 2 minutes of cooking.

  3. Meanwhile, put cornflour in a small bowl. Whisk in enough milk to form 
a smooth paste. Whisk in remaining milk, stock, tomato paste and paprika.
  4. Add sauce mixture to the pan with meatballs mixture and cook, stirring, over a medium heat, for 
2-3 minutes or until sauce thickens and just comes to a simmer. Add pasta to the pan. Toss until well combined and heated through. Divide between serving bowls and sprinkle with a little parsley and pepper. Combine spinach or salad leaves with tomato in a large bowl and serve with meatballs.
  • stroganoff recipe
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