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Meatballs de Ruth Recipe

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This recipe for Meatballs de Ruth, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


3 Lbs. Ground Beef
3 Lbs. Sausage
Dash Cayenne Pepper
1 Tbsp. Oregano
2 Cloves Garlic, minced
3/4 Cup Onion, finely chopped or
3 Tbsp. Dried Minced Onion
1/2 Cup Green Peppers, finely chopped
1 Pkg. Saltine Crackers, crushed into crumbs
3 Eggs
1 Tsp. Thyme
1 Tsp. Sage
1 Tbsp. Salt
1 Tsp. Pepper
1 (15oz.) Can Stewed Tomatoes
4 (15oz.) Cans Tomato Sauce
3 Cups Water
1 Tbsp. Oregano
1/2 Cup Onion, chopped
1 Clove Garlic, minced
2 Tbsp. Worcestershire Sauce
1 (8oz.) Can Mushroom Stems and Pieces, sliced
2 Tbsp. Chili Powder

Meatballs: Combine above ingredients and form into 1inch balls and bake on cookie sheet for 15 minutes at 400. Drain
Sauce: Combine sauce ingredients and simmer 1 hour. Add meatballs and 1 pound italian sausage cooked and sliced in half inch slices. Simmer half an hour more and serve over mashed potatoes or rice. This makes a lot, but it can be packaged in meal sized portions and frozen.




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