Saucy Beef Meatballs
|Egg||1 , beaten|
|Soft bread crumbs||1 Cup (16 tbs)|
|Ground beef||1 1⁄2 Pound|
|All purpose flour||2 Tablespoon|
|Cooking oil||2 Tablespoon|
|Canned tomato sauce||15 Ounce (1 Can)|
|Canned chopped mushrooms||3 Ounce (1 Can)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Hot cooked noodles||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
Combine beaten egg, milk, bread crumbs, salt, and pepper.
Add ground beef-textured vegetable protein mixture; mix well.
Shape into 24 meatballs.
Coat lightly with flour.
Brown the meatballs in hot oil in skillet.
Drain off fat.
Combine tomato sauce, undrained mushrooms, dry white wine, snipped parsley, and oregano; pour mixture over meat.
Cover; simmer 20 to 25 minutes.