Cheese Filled Meatballs - cooking recipe

Ingredients

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

Preparation

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