Pennsylvania Dutch Macaroni & Meatballs
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Cook time: 
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Serves: 6 servings
 
Ingredients
Meatballs
  • 1 lb. lean ground beef
  • 1 egg
  • ½ cup Panko bread crumbs
  • ¼ teaspoon ground pepper
  • ½ teaspoon ground salt
Pasta
  • 12 oz. package large elbow macaroni noodles
  • 1 14.5 oz. can of diced tomatoes
  • 1 small white onion, chopped
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • Dash of pepper
  • Salt to taste
Instructions
  1. In a large bowl, combine the ground beef, egg, bread crumbs, salt and pepper.
  2. Stir until well combined - it's really best if mixed by hand.
  3. Once well incorporated, form into small meatballs (about 30-32).
  4. In a large skillet, heat pan on medium-high and cook meatballs, stirring so that meatballs are completely browned on all sides.
  5. Once meatballs are thoroughly browned, add chopped onions and cook until tender.
  6. Finally, add the diced tomatoes, cinnamon, cloves, salt and pepper and stir well.
  7. Reduce heat to low and allow to simmer, covered, for 5-7 minutes.
  8. Meanwhile, in a pot of salted water prepare the large elbow macaroni per the package instructions.
  9. Once cooked, drain pasta and add to the meatball and tomato sauce mixture.
  10. Stir until pasta coated.
Recipe by Today I Might... at http://www.todayimight.com/food/pennsylvania-dutch-macaroni-meatballs/