"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Elaine’s Meatballs Recipe

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This recipe for Elaine’s Meatballs, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joni and Mick
Added: Saturday, February 4, 2006


grated onion
Small grated raw potato
1 egg
Cream or milk
Salt and pepper
Ground cloves (a dusting)
A little bit of flour
2 lbs. ground beef
1 can cream of mushroom soup

Mix together onion, potato, egg and milk and let stand.
Also mix together salt and pepper, cloves and flour.

Blend these two mixtures into ground beef. Shape into meatballs and bake at 350º for 45 min. in a 9x13 pan. Cover with foil after meat balls are brown.

After the meatballs are baked, remove them from the pan and cover them with foil to keep them warm. Add about ¼ cup hot water to the pan, and scrape up the browned bits. Stir in cream of mushroom soup for a sauce for the meatballs.




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