- 1/2 lb(s) lean ground beef
- 1 egg, beaten
- 1/3 cup(s) panko bread crumbs
- 1/4 cup(s) milk
- 1 tbsp(s) minced onion
- 1 tsp(s) brown sugar
- 1 pinch(s) ground nutmeg
- 1 pinch(s) ground allspice + 1/4 tsp.
- 6 oz (about a half pkg) of dry wide egg noodles
- pref salt and pepper
Set the noodles, and mix all other ingredients in a bowl. Shape 1 1/2-2" meatballs and place on a cookie sheet. Bake at 375 degrees for 20-25 minutes, until meatballs are browned. Drain off the grease.
Combine 1 can of cream of mushroom soup with 1 cup of lowfat milk plus 1/4 tsp of nutmeg. Heat and stir until just beginning to boil, then add meatballs. Reduce heat to a simmer and cover for 20 minutes.
Cook noodles according to package instructions and serve meatballs and sauce over the noodles.