"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Sheila's Meatballs Recipe

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This recipe for Sheila's Meatballs, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anita Leis
Added: Tuesday, November 11, 2008


5 lbs Hamburger
1 C diced Onions
1 1/2 C Bread Crumbs
3 Eggs
2 C Milk
1 T Salt
1 tsp Pepper
1/2 tsp Ginger
1/2 tsp Ground Cloves
1/2 tsp Nutmeg
1 can Mushroom Soup
1 soup can Milk
1 tsp Kitchen Bouquet
Egg Noodles

Saute onions. Add onions to beef. Beat eggs and milk together. Add last of dry ingredients to beef mixture. Mix by hand. Form into balls and bake on sheet pan at 325 for 15 minutes. Make medium thick gravy by using canned mushroom soup, 1 soup can of milk, and kitchen bouquet. Pour gravy over meatballs and cooked egg noodles.

Personal Notes:
Personal Notes:
The meatballs freeze well. I put enough for 1 meal in a freezer bag, then put in refrigerator in the morning for a quick supper. This is my mom's recipe.




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