Meatballs and Noodles
INGREDIENTS
1 LB GROUND BEEF 80/20
1/2 CUP PLAIN BREADCRUMBS OR 4 SLICES BREAD TORN UP
1/2 TSP SALT
1/2 TSP PEPPER
1/2TSP GARLIC SALT
1/2 TSP CELERY SALT
1/4 CUP WATER
1 EGG
DIRECTIONS
MIX ALL INGREDIENTS WELL, FORM INTO MEATBALLS
ABOUT 1 1/2 INCHES DIAMETER
PUT ABOUT 1/2 TO 3/4 CUP FLOUR IN A BAG
ADD 2 TSP SALT AND 1 TSP PEPPER
COAT MEATBALLS AND BROWN THEM IN A LARGE FRY PAN
WITH OIL OF YOUR CHOICE, DRAIN FAT BUT RETAIN 2-3 TBLS
OPTIONAL STEP AS I PREFER THICKER SAUCE: REMOVE MEATBALLS TO
A PLATE. ADD 2 TBLS FLOUR TO PAN AND COOK A MINUTE OR 2
ADD 1 CAN (CAMPBELLS) MUSHROOM SOUP AND 1/2 CAN WATER
STIR TOGETHER WELL. RETURN MEATBALLS TO PAN, COAT WELL AND SIMMER FOR AT LEAST 1/2 HOUR. PREPARE WIDE EGGS NOODLES.
SERVE ALL TOGETHER. REMOVE MEATBALLS. I USUALLY LIKE TO DRAIN NOODLES AND THEN JUST ADD THEM TO PAN TO COAT.
SOME PEOPLE ARE VERY AVERSE TO USING CANNED STUFF; BUT THIS IS ACTUALLY PRETTY GOOD AND MEATBALLS ARE A BIG FAVORITE.
I HOPE YOU ENJOY THIS. OH, MY RECIPES USUALLY DON'T INCLUDE A LOT OF SALT AND I USE TOO MUCH AND I ALWAYS STILL HAVE TO ADD MORE TO THIS
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