INGREDIENTS
- MEATBALLS
- 1 1/2 pounds ground beef
- 1/2 cup chopped onions
- 1/2 cup plain bread crumbs
- 1/2 cup water
- 1 large egg, lightly beaten
- 2 tablespoons NESTLÉ CARNATION Instant Nonfat Dry Milk
- 1 teaspoon garlic salt
- 1/4 teaspoon ground nutmeg
- GRAVY
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 2 1/2 cups beef broth
- 1 cup NESTLÉ CARNATION Evaporated Milk
- 1/4 teaspoon dried dill weed*
- 1/4 teaspoon ground black pepper
- 10 cups (1 lb.) dry noodles, cooked and drained
INSTRUCTIONS
FOR MEATBALLS
PREHEAT oven to 350° F.
MIX all meatball ingredients lightly but thoroughly in medium bowl. Shape into 2-inch balls. Place in jelly-roll pan.
BAKE for 20 to 25 minutes or until no longer pink. Drain; reserve fat drippings. Keep meatballs warm.
FOR GRAVY
COMBINE 1/2 cup fat drippings from meatballs (adding vegetable oil to make 1/2 cup) and flour in large saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 to 2 minutes. Stir in broth, evaporated milk, dill and pepper. Cook, stirring constantly, until mixture comes to a boil and thickens slightly. Add meatballs to sauce; stir. Serve over noodles.
PREHEAT oven to 350° F.
MIX all meatball ingredients lightly but thoroughly in medium bowl. Shape into 2-inch balls. Place in jelly-roll pan.
BAKE for 20 to 25 minutes or until no longer pink. Drain; reserve fat drippings. Keep meatballs warm.
FOR GRAVY
COMBINE 1/2 cup fat drippings from meatballs (adding vegetable oil to make 1/2 cup) and flour in large saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 to 2 minutes. Stir in broth, evaporated milk, dill and pepper. Cook, stirring constantly, until mixture comes to a boil and thickens slightly. Add meatballs to sauce; stir. Serve over noodles.
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