Tangy Meatballs over Noodles
These moist meatballs are so easy to make, yet they taste so fancy. The sweet and tangy sauce has surprising flavor from ginger and cloves.
8 servings (40 meatballs)
1 egg, lightly beaten
1/3 cup milk
1/4 cup seasoned bread crumbs
1 tablespoon dried minced onion
1 teaspoon salt
1 1/2 pounds ground beef
2 (14.75 ounce) cans beef gravy
1/2 cup packed brown sugar
1/4 cup cider vinegar
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 ounce) package egg noodles
Preheat oven to 350°F (177°C). Grease a baking rack and a 2 1/2-quart baking dish.
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2-inch balls. Place meatballs on a greased rack in a shallow pan.
Bake, uncovered, for 20 minutes; drain.
With a slotted spoon, transfer meatballs into prepared baking dish. Combine gravy, brown sugar, vinegar, ginger and cloves; pour over meatballs. Cover and bake 30 minutes longer or until meat is no longer pink. Meanwhile, cook noodles according to package directions; drain. Serve with meatballs.
Preparation Time: 25 minutes
Bake Time: 50 minutes
Amount per serving (5 meatballs): Calories 435, Fat 14 g (Saturated Fat 5 g), Cholesterol 127 mg, Sodium 747 mg, Carbohydrate 51 g, Fiber 1 g, Protein 26 g.
Recipe Courtesy Of
Teri Lindquist, Gurnee, Illinois