The meatballs were extremely soft. I think they needed more bread crumbs to keep them together.
The balls had great flavor - they just would not hold together.
I did my best to keep them together - squeezing a bit as I turned them. But they feel apart.
The sauce you make is super flavorful. My sauce had chunks of the fallen apart meatballs in it, so it had a nice texture. The parmesan is cheesy and salty. The tomato paste adds just a bit of acid.
For the noodles, I purchased veggie noodles that were supposed to be green, but they were more of a taupe color. They still had nice veggie flavor. They just weren’t green.
Overall, the dish was actually quite delicious. My daughter took it to school with her the next day. So apparently it tastes good cold too!
BURGER BALLS AND GREEN NOODLE DINNER
1 Pound Hamburger
1 1/2 Cups Soft Bread Crumbs
1/2 Cup Chopped Onion
1/2 Cup Tomato Sauce
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Fat
1/4 Cup Flour
2 Cans Beef Bouillon
1 Cup Milk
1/3 Cup Grated Parmesan
1 Tablespoon Tomato Paste
1 Clove Garlic, Crushed
1/4 Teaspoon Salt
6 Ounces Green Noodles
Combine hamburger, bread crumbs, onion, tomato sauce, 1 teaspoon salt and pepper. Form into 24 balls and brown in a skillet on all sides. Remove from skillet. Add enough butter to make 1/4 cup fat. Add flour and blend. Stir in bouillon and milk. Cook until thick, then add parmesan, tomato paste, garlic, and salt. Cook noodles according to package directions. In a casserole, place layers of noodles, meatballs ending with noodles. Pour sauce over all. Bake in a 350 degree oven for 20 minutes.
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