Cheese Filled Meatballs

• 1 1/2 lb. beef chuck
• 2 Tbsp. fine dry bread crumbs
• 2 eggs, slightly beaten
• 2 Tbsp. grated onions
• 1 Tbsp. minced parsley
• 1 tsp. salt
• 1/2 tsp. black pepper
• 4 oz. brick cheese, cut in 1/2-inch chunks
• 2 Tbsp. vegetable oil
• 1 c. chopped onions
• 1 (46 oz.) can tomato juice
• 1/2 lb. medium size egg noodles

1. Mix beef, bread crumbs, eggs, grated onions, parsley, salt and 1/4 teaspoon pepper in a bowl.
2. Shape around cheese cubes, making each meatball about 1 1/2-inches in diameter.
3. Heat oil in a large kettle.
4. Brown meatballs evenly on all sides. Remove.
5. Keep warm. Saute onions in meat drippings until translucent.
6. Add tomato juice and remaining 1/4 teaspoon pepper.
7. Heat to boiling. Stir in noodles gradually so that liquid continues to boil. Cook 5 minutes.
8. Add meatballs. Cover and simmer 7 minutes.

beef chuck, bread crumbs, eggs, onions, parsley, salt, black pepper, brick cheese, vegetable oil, onions, tomato juice, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927110 (may not work)