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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Meatballs - Ginny Wilkins Recipe

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This recipe for Meatballs - Ginny Wilkins, by , is from The Wilkins Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kay Ellen Wilkins - wife of Cliff Wilkins, son of Bob & Ginny Wilkins


2 lb. meatloaf meat
2 tsp. salt
3/4 to 1 c. crushed crackers (more if too loose)
1 can mushroom soup with soy sauce
1 medium chopped onion
1 stick plus 2 tbsp. butter
2 egg yolks
Sprinkle of parsley

3 cans mushroom soup
1 can mushrooms
1 pt. half and half
1 carrot
1 celery
Soy sauce

1. Sauté onions in butter until transparent. Mix onions with all ingredients. Make into balls and roll in a little flour. Fry in 1 stick of butter until brown.
2. Sauce: mix 2 or 3 cans mushroom soup with a little half and half. Add 1 can mushrooms and soy sauce for color. Bring to a boil very slowly. Turn down heat and add meatballs.
3. Keep adding half and half to pot so meatballs float and have room to move. Add carrot, celery, parsley, and more soy sauce. Bring to slow boil, cover and cook 15-20 minutes. Taste for doneness.
4. Serve over rice or potatoes.

Number Of Servings:
Number Of Servings:
48 small meatballs




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