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Lima Meatball Casserole

1/2 pound bulk pork sausage
1 beaten egg
1/2 cup fine dry bread crumbs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1 pound lean ground beef
2 TBS all-purpose flour
2 16oz cans lima beans
1/2 teaspoon beef-flavored gravy base

In skillet cook sausage until lightly browned; drain. Transfer to slow cooker.

Combine egg, bread crumbs, onion, green pepper, marjoram, salt and dash pepper.

Add ground beef; mix well.

Shape into small meatballs (about the size of a walnut).

In same skillet brown meatballs on all sides; drain, reserving drippings.

Stir flour into drippings.

Drain lima beans; reserve liquid.

Blend bean liquid slowly into flour mixture; add gravy base and dash pepper.

Cook and stir until thickened and bubbly.

Combine gravy and beans with sausage in cooker; add meatballs.

Cover; cook on low setting for 8 or 9 hours.

Sprinkle chopped green pepper atop, if desired.

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