Meatball Skillet
Regi Dean's Recipes 1/12/00
Main Dish
Nita Lyon
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Egg, beaten	1
Ground Beef	1 lb.
Chopped Parsley	1/2 cup
Medium Onion, chopped	1
Grated Lemon Rind	1 Tbs.
Salt	1 tsp.
Pepper	1/4 tsp.
Nutmeg	1/4 tsp.
Canned tomatoes	1 Lg.can
Oregano	1 tsp.
Bay Leaves	2
Salt	1 tsp.
Pepper	1/4 tsp.
Med. Noodles	4 cups
Olive Oil	1/4 cup
Butter	2 Tbs.
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Mix egg, ground beef, chopped parsley, chopped onion, grated 
lemon rind, 1 tsp.salt, pepper and nutmeg together.  Make into
1 1/2" balls. 

Heat olive oil and butter over medium heat in a 10" skillet.  Brown 
meatballs on all sides.  Cover and cook over low heat 15 min.

Drain tomatoes, reserving liquid.  Add enough water to the liquid to 
make 4 cups.
To liquid, add oregano, bay leaves, 1 tsp.salt and pepper.  Pour on 
meatballs.  Heat to boiling point. 

Gradulaly add 4 cups of noodles.  Keep boiling.  Cook uncovered, 
stirring frequently 12-15 minutes or until noodles are almost tender. 
Add tomatoes and cook for 5 minutes longer.Yields:  4-6 servings.