Potted Meatballs and Lima Beans

4 Servings

Recipe provided by Grace Esocoff of the Marion Rappeport Chapter.


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


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.


Prep Time: About 2½ Hours


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960