Yield: 6 servings
Measure | Ingredient |
---|---|
10 \N | White Castle hamburgers |
½ \N | Diced onion |
2 \N | Crumbled bacon strips |
1 \N | Egg |
¼ cup | Milk |
½ teaspoon | Allspice |
½ teaspoon | Nutmeg |
¼ teaspoon | Ginger |
1 tablespoon | Brown sugar |
½ teaspoon | Black pepper |
¼ teaspoon | Salt |
1½ cup | Water |
1½ teaspoon | Instant beef bouillion |
1 teaspoon | Corn starch |
3 \N | Drops soy sauce |
8 ounces | Spinach noodles |
1 tablespoon | Butter or olive oil |
\N \N | Fresh dill |
\N \N | Corn meal |
WHITE CASTLE BUNS: Toast White Castle buns on cookie sheet, centers up, at 250 deg F. until lightly browned 12-15 minutes. Cool and process into fine crumbs. MEATBALLS: While buns toast, add to White Castle hamburgers; onion, bacon, ¾ crumbs, egg, milk, spices, brown sugar, pepper and salt. Mix well and form into 1-inch balls; roll in corn meal. Brown in bacon fat. Set aside. NOODLES: Cook noodles according to directions. Drain; stir in butter or olive oil; cover and keep warm. SAUCE: In bacon pan, add remaining crumbs, water, bouillion and soy sauce. Mix well and cook 1 minute. Add cornstarch.
Cook 2-3 minutes until smooth. Reduce heat, add meatballs, stir and simmer 1 minute. To serve: place noodles on a platter. Cover with meatballs and sauce, garnish with dill.
Arlene Gustafson, St. Anthony, Minnesota