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Tangy Meatballs Over Noodles Recipe

Tangy Meatballs Over Noodles Recipe photo by Taste of Home

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"These moist meatballs are so easy to make, yet they taste so fancy," writes Teri Lindquist of Gurnee, Illinois. The sweet and tangy sauce has surprising flavor from ginger and cloves. This entree is economical, too at 78¢ a serving.

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Tangy Meatballs Over Noodles Recipe

Prep: 25 min. Bake: 50 min.

Yield: 8 Servings

25 50 75

Ingredients

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 cans (14-3/4 ounces each) beef gravy
1/2 cup packed brown sugar
1/4 cup cider vinegar
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (12 ounces) egg noodles

Directions

In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow pan. Bake, uncovered, at 350° for 20 minutes; drain.
With a slotted spoon, transfer meatballs into a greased 2-1/2-qt. 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. Yield: 8 servings (40 meatballs).

Nutritional Facts 5 meatballs equals 435 calories, 14 g fat (5 g saturated fat), 127 mg cholesterol, 747 mg sodium, 51 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Tangy Meatballs Over Noodles in Quick Cooking September/October 2001, p51

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Tangy Meatballs Over Noodles

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Reviewed on May. 31, 2013 by dawnrosanne

This was WONDERFUL! To save on food prep time, I bought pre-made frozen meatballs and heated them in the crockpot. To save on cost, I bought 2 pkgs of brown gravy mix which made 4 cups. This saves money versus buying jars of pre-made gravy. And it was so good!

Reviewed on Jan. 12, 2011 by rrbsmom

My family loves this recipe. It's become a mainstay in my recipe box. i cheat though and use packaged meatballs to make it even easier.

Reviewed on Jan. 26, 2010 by annieb314

My family really enjoyed the meatballs themselves. The sauce, however, wasn't such a big hit. I was out of cider vinegar so I substituted a little regular vinegar and a little apple juice. Perhaps that is what caused the sauce to be overly sweet.

So I'm definitely keeping this recipe for the meatballs, but I'm not sure I'll be making this sauce again.