Recipe: Meatballs and Gravy over Noodles (using Easy Square Meatballs)

MEATBALLS AND GRAVY

"For speedier preparation, make the noodles and gravy while the meatballs are baking."

1 recipe Easy Square Meatballs (recipe follows)
8 oz. (4 cups) uncooked medium egg noodles
2 jars (12 oz. each) mushroom beef gravy
Chopped fresh parsley (optional, for garnish)

Prepare and bake Easy Square Meatballs as directed in recipe.

Meanwhile, cook egg noodles to desired doneness as directed on package. Drain. Arrange noodles on large serving platter; cover to keep warm.

Heat gravy in medium saucepan over medium heat. Add warm meatballs; heat thoroughly, stirring occasionally.

To serve, spoon meatballs and sauce over cooked noodles. If desired, sprinkle with chopped fresh parsley.

EASY SQUARE MEATBALLS
Makes 4 servings

"These square meat "balls" are a snap to add to soups, spaghetti, sandwiches and more. Baking the meatballs in a pan saves you time two ways - by eliminating shaping and the need to hover over them while they're cooking.""

1 lb. ground beef
1 egg, slightly beaten
1/2 cup unseasoned dry bread crumbs
1/4 cup milk
2 tablespoons finely chopped onion (or 2 tablespoons instant minced onion)
1 tablespoon dried parsley flakes
1/2 teaspoon garlic salt (or salt)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Heat oven to 425 degrees F.

In large bowl, combine all ingredients; mix well.

In ungreased (15x10x1-inch) baking pan, pat meat mixture into a 6-inch square. Cut into 36 squares; do not separate the squares.

Bake at 425 degrees F for 15 to 20 minutes or until meatballs are no longer pink in center. Separate meatballs by cutting apart.

Use the baked meatballs immediately or freeze them on a cookie sheet. Once frozen, divide meatballs into bags or containers and freeze them for up to three months.

Makes 4 servings (1 1/4 cups each)
From: Recipelink.com
Source: Recipe booklet: Meals in Minutes, Pillsbury Classic Cookbooks, September 1995 #175