Recipe provided by Grace Esocoff of the Marion Rappeport Chapter.
Potted Meatballs and Lima Beans
4 Servings
Ingredients:
| 1 | lb. chopped Meat |
| ½ | cup Lima Beans |
| 2 | Carrots |
| 3 | stalks of Celery |
| 3 | medium Onions |
| 3 | tbsp. Ketchup |
| 1 | small Onion |
| 2 | Eggs |
| 3 | tbsp. Cracker Meal |
| Salt | |
| Pepper |
Directions:
Slice Carrots in strips. Chunk Celery, thinly slice onions and lima beans. Add enough water to cover these ingredients. Then add Ketchup, Salt and Pepper.
Simmer ½ hour in covered pot until the beans are half done.
To the chopped meat, add one small onion, salt and pepper, ¼ cup water, 2 eggs and 3 tbsp. Cracker Meal to make medium size meatballs.
Add ½ cup water for each pound of meat.
Bring to a boil on top of stove, then lower flame and simmer in a covered pot for 2 more hours.
Notes:
Prep Time: About 2½ Hours