Stroganoff Meatballs - cooking recipe

Ingredients

14 oz fettuccine
2 tbsp vegetable oil
1 pkg (12 oz) fully cooked fresh or thawed frozen meatballs
1 lb mushrooms, sliced
2 cloves garlic, crushed
1 tbsp tomato paste
1 cup beef stock
1/4 cup sour cream
1 tsp cornstarch
None None Shaved Parmesan cheese, chopped parsley, to serve

Preparation

Cook the pasta in saucepan of boiling salted water according to package directions. Drain.
Meanwhile, heat 1 tbsp of the oil in a large skillet on medium heat. Cook the meatballs for 4-5 mins, turning until well browned. Transfer to a plate.
Heat the remaining 1 tbsp oil in the pan. Saute the mushrooms and garlic for 8-10 mins, stirring, until tender and golden. Stir in the tomato paste and cook for 1 min more. Add the stock and bring to a boil.
Combine the sour cream and cornstarch in a small bowl. Stir into the sauce with meatballs. Simmer for 3-4 mins. Spoon the sauce onto a bed of fettuccine. Sprinkle with Parmesan cheese and parsley.