How to make
The spaghetti is boiled according to the manufacturer's description. They are strained.
Put the minced meat, chopped onion, egg, salt, black pepper, paprika, a little chopped parsley and breadcrumbs in a bowl. The minced meat is kneaded well with your hands.
A little water is added to make the minced meat thicker and not softer and more liquid, so you can decide how much breadcrumbs to add - 2 to 3 tablespoons.
In a deep frying pan with heated olive oil, arrange the meatballs with the size of a golf ball.
Sprinkle them with grated garlic. Fry them, until they're nicely browned on all sides and close the lid.
Peel the mushrooms are remove their stumps. They are sliced. The peppers are cut into juliennes and all this is added to the meatballs. Stew them for a few minutes and add the tomato puree dissolved in a little water. Add the remaining water, cream and a crushed cube of broth.
Season with salt and freshly ground black pepper. Leave everything to simmer on a medium heat for about 5 to 7 minutes. Sprinkle with chopped parsley and pickles (cut into juliennes). Remove from the heat and pour them over the spaghetti.
Serve them.
The Spaghetti Stroganoff with Meatballs are very tasty!
