To make the meatballs you will need:
1 tsp of paprika
1/4 onion grated
2 cloves of garlic grated
salt and pepper
2 Tbs of fresh parsley minced
1 bread slice worth of crumbs
Mix the meatball ingredients and make your desired size meatballs. In 2 Tbs of canola oil, brown the meatballs on all sides.
Note: Cook your pasta and have it ready for the sauce. I recommend you cook it shy of al dente because the spaghetti will cook some more in the sauce at the end of the dish.
1 onion chopped
2 Tbs of butter
1/2 cup of sherry
2 cups of chicken broth or powdered chicken bullion with water
1 cup of milk, cream or half and half
2 Tbs of flour
3 cloves of garlic grated
1 tsp of chili flakes (or to taste)
1 tsp of paprika
large handful of fresh parsley minced
1/2 cup of sour cream
In the same saucepan you fried the meatballs add the butter and the mushrooms. Allow the mushrooms to saute for 5-10 minutes until they start to brown (do not salt until after they are browned).
Then add your diced onion and grated garlic and saute for another few minutes.
Next add your paprika, red chili flakes, salt and pepper and saute for a few more minutes.
Now add 2 cups of chicken broth (or the granulated bullion/water equivalent) and your sherry. Stir well and add your meatballs that you browned earlier to the pan. Allow to simmer for 12-15 minutes with a lid on .
You can also use egg noodles that are traditionally used with stroganoff or spaghetti type pasta. If you are using spaghetti pasta I recommend cooking just shy of al dente then allowing the pasta to finish cooking off in the sauce so it has time to absorb all the sauce and flavors.