My husband absolutely loves pasta - any kind of pasta. So we make a lot of spaghetti in our house.
I never really made my own meatballs before starting this blog journey. I could never get the ingredient mix right and they usually ended up falling apart. So I just didn’t bother.
Thankfully my meat ball game has improved. I have no issue making them now.
There isn’t anything special about the meatballs in this dish. They are pretty standard - meat, bread crumbs and egg.
The big difference comes in the sauce.
It has a lot of the markings of a traditional spaghetti sauce. But it comes out a little different.
It has a nice heartiness. The vegetables provide some depth for sure.
Mixing the butter and flour gives you a nice paste to thicken the sauce.
Being a thick sauce, it really stuck to the noodles nicely.
My husband enjoyed this dish immensely.
CREOLE MEATBALLS AND NOODLES
1/2 Pound Hamburger
1 Egg, Beaten
1/3 Cup Dry Bread Crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Fat
1/4 Cup Chopped Onions
1/4 Cup Chopped Celery
2 1/2 Cups Diced Tomatoes
1 Tablespoon Worcestershire Sauce
1 Tablespoon Sugar
1 Teaspoon Salt
1/4 Teaspoon Pepper
6 Ounces Broad Noodles, Cooked
3 Tablespoons Flour
2 Tablespoons Butter
Combine hamburger, egg, bread crumbs, 1/2 teaspoon salt and 1/8 teaspoon pepper. Form into balls and brown in fat. Add onions, celery, tomatoes, Worcestershire, sugar, salt and pepper. Cover and simmer for 30 minutes. Cream flour with butter and stir into meat ball mixture. Cook until thick, stirring constantly. Serve over noodles.
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