Add a photo

Meatballs Monte Carlo

By: Margaret Wilson  
"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."

Rating: This weblink has been rated 0 times with an average star rating of 0.0 No Reviews Yet!

Rate/Review | 29 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

Calculate

 

Original Recipe Yield 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 beef
  • 1 (1.5 ounce) package spaghetti sauce mix
  • 4 (11.5 ounce) cans tomato juice
  • 1 cup water
  • 5 cups uncooked wide egg noodles
  • 1 (2.25 ounce) can sliced ripe olives, drained

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.
ADVERTISEMENT

 

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!
 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?