Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. ground beef | ||
| 1 Hy-Vee large egg, beaten | ||
| ½ c. Hy-Vee plain bread crumbs | ||
| ⅓ c. Hy-Vee 2% milk | ||
| 2 tbsp. Hy-Vee dried onion | ||
| 1 tbsp. Hy-Vee packed brown sugar | ||
| ¼ tsp. Hy-Vee ground nutmeg | ||
| ⅛ tsp. Hy-Vee allspice | ||
| Hy-Vee salt and ground black pepper, to taste | ||
| ¼ c. Hy-Vee flour | ||
| 1 (10.75 oz) can Hy-Vee condensed cream of mushroom soup | ||
| 1 ½ c. water | ||
| 1 (12 oz) package Hy-Vee extra wide egg noodles, uncooked |
Directions
- In a medium bowl, stir together ground beef, egg, bread crumbs, milk, onion, brown sugar, nutmeg, allspice, salt and pepper.
- Shape mixture into 16 (2-inch) meatballs. Roll in flour.
- In a large non-stick skillet over medium heat, cook meatballs until lightly browned. Turn occasionally to brown all sides. Drain.
- In a small bowl, whisk together soup and water until smooth. Add mixture to skillet.
- Heat to boiling. Reduce heat, cover and cook 20 minutes.
- Meanwhile, cook noodles according to package directions. Drain.
- Serve meatballs and sauce with hot noodles.
Nutrition facts
Servings
530 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 150mg
- Sodium: 510mg
- Total Carbohydrates: 55g
- Protein: 25g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 25%
0%
Calcium 8%