Meatballs And Noodles Monte Carlo
|Ground chuck||1 Pound|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Canned tomato juice||40 Ounce (Two No.2 Cans)|
|Spaghetti sauce mix||1 Tablespoon (1 Envelope)|
|Water||1 Cup (16 tbs)|
|Noodles||8 Ounce (1 Package)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
Combine the ground chuck, bread crumbs, onion, salt, pepper and evaporated milk in a medium-sized mixing bowl and mix lightly but thoroughly.
Shape mixture into 12 meatballs.
Melt the butter in a large skillet over medium heat, then add the meatballs and brown evenly on all sides.
Push to one side of skillet and add the tomato juice.
Stir in the spaghetti sauce mix and water, blending well.
Bring to a boil and stir in the noodles and olives.
Cover and reduce the heat.
Simmer for 15 minutes or until noodles are tender, stirring occasionally.