Heinz 57 and tomatoes make a surprisingly good pasta sauce.
45 minutes, 4 servings
| 1 lb | Ground beef |
| ½ cup | Grated parmesan cheese |
| ½ cup | Dry bread crumbs |
| ½ cup | Milk |
| 1 | Egg, slightly beaten |
| 1 Tbsp | Oil |
| 2 Tbsp | Flour |
| 1 can | Whole peeled tomatoes (28 oz) |
| ½ cup | Heinz 57 sauce |
| ½ tsp | Salt |
| 12 oz | Egg noodles, cooked |
| 1. Combine beef (1 lb), parmesan (½ cup), bread crumbs (½ cup), milk (½ cup), and egg. |
| 2. Shape the mixture into 1 1/4" meatballs. |
| 3. Heat 1 Tbsp oil in a large sauté pan . |
| 4. Brown the meatballs, turning them until they are brown on all sides. |
| 5. Drain excess fat. |
| 6. Sprinkle 2 Tbsp flour over the meatballs, and stir to coat. |
| 7. In a blender , combine tomatoes (28 oz) with juice, Heinz 57 sauce (½ cup), and salt (½ tsp). |
| 8. Blend just enough to break up the tomatoes. Do not puree it. |
| 9. Pour the tomato mixture over the meatballs. © FirstPageRecipes.com |
| 10. Simmer the meatballs uncovered for 25 minutes, stirring occasionally. |
| 11. Serve the meatballs over the cooked noodles (12 oz). |
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