1 1/2 cup cracker crumbs
1 med size onion (or 1 pkg Lipton onion soup mix)
1 cup grated American cheese
6 eggs
1 Tsp salt
other seasonings if desired.
Mix ingredients together--drop into hot fat and fry. Make patties small (mini)
Sauce:
4 large cans tomato sauce
2 large cans tomato paste
1 pkg Lawry's Spaghetti seasoning
4 envelopes G Washington Broth (optional)
Onion and/or garlic salt (to taste)
Oregano (if desired)
Mix all together with patties in large sauce pan. Heat over low heat or in very low oven about 2 hours. Serve over Vermicelli Spaghetti.
Another great meal. To cut down on the fat content, these can be made into patties and then baked instead of fried. This recipe card is so splattered. It looks great. I don't know what else was being cooked at the same time, but there are many different colors on it. The non-typed words are in my Aunt Kathy's handwriting. Maybe the splatters were from a layered strawberry dessert!?
Maybe the splatters are Cherry Goo Gob??!! This looks like the recipe my mom always used to make our veggie meatballs. Comfort foods!!
ReplyDeleteso many possibilities...
ReplyDeleteThis is the original meat ball recipe we first had as kids,maybe you will find it in her file -
ReplyDelete1 cup pecan meal 1 cup cracker crumbs
1 large onion, minced 1 cup grated cheese
1 tsp poultry seasoning 1 tsp sage
5 eggs
Beat eggs slightly, mix in other ingredients. Make into patties, fry until nicely browned on both sides. Drop into seasoned tomato juice and simmer.
For seasoned tomato juice, add 1 package George Washington Broth to 1 quart of tomato juice.
We had these for supper on Friday night & again for Sabbath dinner.
Over the years we changed the recipe some and used spaghetti sauce.