This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric 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

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.
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.