Prep 15 mins
Cook 25 mins
This is a fairly easy and quick recipe. Very tasty! One of our favorites!
- 1 lb ground chuck
- 1 cup grated parmesan cheese
- 2⁄3 cup seasoned dry bread crumb
- 1⁄2 cup milk
- 1 beaten egg
- 1 tablespoon flour
- 1 (28 ounce) can diced tomatoes
- 1⁄3-1⁄2 cup Heinz 57 steak sauce
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- hot buttered noodles
- Combine meat, Parmesan, bread rumbs, milk, and egg.
- Make into about 20 meatballs, using a rounded tablespoon for each.
- Brown and drain.
- Sprinkle with flour.
- Stir gently to coat meatballs.
- Combine tomatoes, Heinz 57, sugar, and salt.
- Pour over meatballs.
- Simmer uncovered for about 25 minutes.
- Stir occasionally.
- Serve over noodles, rice, or pasta of your choice.
Oh my goodness Susan, these were so good. We really enjoyed this meal. I added only the 1/3 cup of Heinz 57 and served them over buttered noodles. They were a hit with my DH, who gives reviews very seriously. They were neither too sweet nor too tangy, but JUST right. Thank you.
This is one of our all-time favorite dishes that I have been making for years. It's wonderful to have a great recipe that is so good and doesn't just taste like everything else. I usually keep these meatballs in the freezer. I make them ahead and then partially bake them. I use ground turkey which is a little softer, and this really helps the meatballs keep their shape. After baking I let them cool and freeze them in ziploc bags. When I am ready to use them I just thaw them out, finish cooking them in a large skillet, then start at step #4. This is a great OAMC dish (once-a-month cooking). I got the recipe out of my "Great American Favorite Brand Name Cookbook".
This is certainly easy and the meatballs are delicious. Didn't care too much for the sauce -- it just tasted a bit "raw" to me. I kept thinking the sauce needed something else (onion, spices), but then I might have been trying to make it into spaghetti sauce. Will use the meatball recipe again, but with a different sauce.