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Cooking time: 1.5 hour Serves: 4 - 6
Pre-heat oven to 375 degrees F.
In a large mixing bowl, add both ground meats, egg, Manischewitz® Italian Coating Crumbs, and all the dry spices. Mix well. Shape into meatballs, each one smaller than a golf ball.
In a medium pot, boil the water and Manischewitz® Chicken Broth. Cook the Manischewitz® Fine Egg Noodles in the mixture until al dente. Remove about 3 tablespoons of the pasta water and keep on reserve. Drain the noodles, cover and set aside.
Heat the olive oil in a small frying pan and sauté the diced onions until translucent. Add ½ teaspoon pepper to the onions and mix well. Remove from heat and set aside.
In the same pasta pot, add the 3 tablespoons of reserved pasta water and olive oil and bring to a simmer on medium high heat. Add the white sugar and mix well. When the oil begins to separate and turn a deep brown, add the noodles and reserved onions and stir constantly. Cook until all the noodles turn brown. Mix in beaten eggs, cinnamon, brown sugar, salt and rest of the pepper, again stirring constantly.
When noodle mixture is fully incorporated together, pour into baking dish and bake at 375 degrees F for about an hour or until the top is slightly crispy. Serve hot or cold.