Another recipe dredged from the annals of history. Along with my grandmother’s recipe for doughnuts, this old favorite was found as Peg was rifling through one of her old recipe books. It’s one of very few recipes her mother, Evelyn, ever wrote down.
- 1 C Minute Rice
- 1 lb ground beef
- 1 egg, slightly beaten
- 2 t grated onion
- 2 t salt
- 2 1/2 C tomato juice, divided
- 1/2 t sugar
- 1/4 t pepper
Reserve 2 C of tomato juice and sugar. Combine other ingredients. Form into 18 equal-sized meatballs. Place meatballs in a skillet. Mix the sugar and remaining tomato juice, and pour over meatballs.
Bring to a boil, then reduce heat. Simmer covered for 15 minutes, basting occasionally.
