Catalina Meatballs with Noodles

This is very similar to a Dutch Oven recipe I make with chicken. My family enjoys the sweetness of the sauce. This is a nice alternative to spaghetti and meatballs.


For meatballs:
1 pound lean ground beef (93/7)
1/2 cup dry bread crumbs
1/4 cup skim milk
1 t onion powder
1 t garlic powder
1/2 t Worcestershire sauce
1 egg

For Sauce:
1t ground ginger
1t garlic powder
1/4 C apricot preserves
1/2 C Catalina dressing (I used French)
1 T soy sauce
1/4 C water

8 oz Ronzoni Smart Taste Extra Wide Noodles

To make meatballs:
Mix first seven ingredients; shape into twenty 1 1/2-inch balls (can make them larger or smaller - your preference). Bake in 13x9x2 inch pan on a rack so grease falls away while cooking, in 400 degree oven until light light brown, 20 to 25 minutes.

Place cooked meatballs and remaining ingredients, except pasta, into a medium saucepan, stirring often until it comes to a simmer. Simmer 15 minutes, stirring often to prevent burning. While sauce is simmering, bring 8 cups of water to a boil and add noodles. Boil 8-10 minutes or until tender. Serve hot meatballs and sauce over pasta.

Makes 4 servings.