"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Martha Kirkeby's Meatballs Recipe

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This recipe for Martha Kirkeby's Meatballs, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Kirkeby Willadsen
Added: Friday, October 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2# lean ground beef
1 C. Rice Krispies
1 C. apple sauce
1 tsp. salt
1/4 tsp. pepper
1/2 C. chopped onion
1 can cream of mushroom soup
1 can tomato soup
2 eggs, beaten

Directions:
Directions:
Mix first 6 ingredients together, form into 16 meatballs and place in a greased 9x13" pan.
Mix soups together and pour over meatballs.
Let stand overnight.
Bake, covered, at 350 degrees for 1 hour, then uncovered for 1 hour more.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 30 minutes plus standing time.
Personal Notes:
Personal Notes:
My Mother, Martha Warns Kirkeby, used to make these meatballs when my sisters, Alta or Marilyn would come. Marilyn included this recipe in the cookbook she edited for the Carroll Nebraska Centennial.

 

 

 

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