Tangy Meatballs Over Noodles Recipe

4.5 5 9
Tangy Meatballs Over Noodles Recipe
Tangy Meatballs Over Noodles Recipe photo by Taste of Home
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Tangy Meatballs Over Noodles Recipe

Read Reviews
4.5 5 9
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

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 bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place 1 in. apart in greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350° for 20 minutes.
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).
Originally published as Tangy Meatballs Over Noodles in Quick Cooking September/October 2001, p51

Nutritional Facts

5 each: 435 calories, 14g fat (5g saturated fat), 127mg cholesterol, 747mg sodium, 51g carbohydrate (16g sugars, 1g fiber), 26g protein.

  • 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
  1. In a bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place 1 in. apart in greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350° for 20 minutes.
  2. 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).
Originally published as Tangy Meatballs Over Noodles in Quick Cooking September/October 2001, p51

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Reviews forTangy Meatballs Over Noodles

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Rainykay User ID: 8197281 242091
Reviewed Jan. 19, 2016

"Very delicious & easy to make"

MY REVIEW
blaxbri User ID: 7869914 216300
Reviewed Dec. 29, 2014

"Pretty good for a cheap meal."

MY REVIEW
dawnrosanne User ID: 1014810 89059
Reviewed May. 31, 2013

"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!"

MY REVIEW
rrbsmom User ID: 5505314 73996
Reviewed Jan. 12, 2011

"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."

MY REVIEW
annieb314 User ID: 1061317 55995
Reviewed Jan. 26, 2010

"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."

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