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Meatballs Monte Carlo Recipe

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Hemet, California cook Margaret Wilson needs just one pan to prepare this easy entree. "Once the meatballs have browned, the egg noodles cook in the tomatoey sauce right along with them," she writes.
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup evaporated milk
  • 1/4 cup dry bread crumbs
  • 1 small onion, chopped
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1 envelope spaghetti sauce mix
  • 4 cans (11-1/2 ounces each) tomato juice
  • 1 cup water
  • 5 cups uncooked wide egg noodles
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Nutritional Facts

1 serving (1 cup) equals 350 calories, 13 g fat (5 g saturated fat), 85 mg cholesterol, 1,076 mg sodium, 36 g carbohydrate, 2 g fiber, 22 g protein.

Directions

  1. In a large bowl, combine milk, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
  2. In a large skillet over medium-high heat, brown meatballs; drain. Combine the spaghetti sauce mix, tomato juice and water; pour over the meatballs. Bring to a boil. Stir in the noodles and olives. Reduce heat; cover and simmer for 20-25 minutes or until noodles are tender, stirring occasionally. Yield: 6 servings.
Originally published as Meatballs Monte Carlo in Quick Cooking November/December 2003, p45

Nutritional Facts

1 serving (1 cup) equals 350 calories, 13 g fat (5 g saturated fat), 85 mg cholesterol, 1,076 mg sodium, 36 g carbohydrate, 2 g fiber, 22 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jun. 11, 2013

I have made this recipe more times that I can count. My family loves it, and I do too! To make it even easier, I use my favorite store-bought meatballs instead of making them like the recipe suggests. It still comes out delicious!

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