| | Spanish Meatballs
1 1/2 pounds of ground chuck
1/2 cup of Italian-seasoned bread crumbs
1 teaspoon of seasoned salt
1/2 cup of evaporated milk
1 tablespoon of minced onion
pepper
2 tablespoons of butter, melted
1/4 cup each of chopped green pepper and minced onion
1 can (6 ounces) of tomato paste
1 can of stewed tomatoes
1/2 cup of sliced green olives
1/2 teaspoon of garlic salt
1/4 teaspoon of crushed red pepper
Combine the first 5 ingredients and 1/8 teaspoon of pepper in a bowl, mixing well. Shape into 12 balls and brown in butter in a skillet, stirring frequently. Add green pepper and onion and saute until tender. In a small bowl, mix tomato paste with 1/2 paste can of water. Add to skillet along with remaining ingredients, mixing well. Simmer, tightly covered, for 30 minutes. Serve over noodles. Serves 6.
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