350 g. ground beef
1 piece MAGGI Beef Broth Cube
1/4 cup chopped onion
1 tbsp. MAGGI Savor Garlic Flavor
1 egg slightly beaten
1/4 tsp. ground pepper
1 cup breadcrumbs
1/2 cup CARNATION Evap
oil for deep-fat frying
200 g. spaghettini cooked
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tbsp. butter
1/2 cup raisins
3/4 cup tomato catsup
1 tbsp. vinegar
3/4 cup water
1 tsp. salt
1/4 tsp. ground pepper
1/3 cup tomato sauce
1 370 ml. can CARNATION Evap


1. Combine all ingredients for meatballs except spaghettini.
    Shape into 1/2 inch balls.
2. Deep-fry in hot oil until golden brown. Drain and arrange
    on top of cooked noodles.
3. For sauce, saute onion, green pepper and celery in butter.
4. Stir in the rest of the ingredients, except milk and simmer
    covered for about 5 minutes or just until thick.
5. Turn off fire and pour in CARNATION Evap. Pour over
    meatballs and noodles.


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