A historical main dish from Recipes from here and there (1900). Cook slowly or bake in slow oven about two hours, basting frequently
Preserved exactly as written in the original source
Mix one pound hamburger, one-eighth teaspoon salt, pepper, little water, three-quarter cup uncooked rice
Form in round balls
Brown in drippings with one chopped onion
Add one large can tomatoes
Cover
Cook slowly, or bake in slow oven about two hours, basting frequently
Modern guidance to help you succeed with this vintage recipe
Mixing raw rice directly into the meatballs creates a tender, moisture-rich texture as the rice absorbs liquid during the long braise, swelling and preventing the meat from becoming dense. Browning the meatballs before braising develops fond (flavorful browned bits) through the Maillard reaction, which dissolves into the tomato sauce during cooking. The extended two-hour braise in acidic tomato liquid breaks down collagen in the ground beef into gelatin, creating a silky sauce while ensuring the rice cooks through completely.
The meatballs can be formed and refrigerated up to 24 hours ahead on a parchment-lined baking sheet, covered with plastic wrap. The completed dish can be made 1-2 days in advance and stored in the refrigerator; the rice will continue to absorb liquid, so add 1/4 cup water when reheating.
Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce, stirring occasionally, for 15-20 minutes until warmed through. Can be frozen for up to 3 months; thaw overnight in refrigerator before reheating.
AI-generated tips from Chef Cecil's culinary database
The meatballs can be formed and refrigerated up to 24 hours ahead on a parchment-lined baking sheet, covered with plastic wrap. The completed dish can be made 1-2 days in advance and stored in the refrigerator; the rice will continue to absorb liquid, so add 1/4 cup water when reheating.
Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce, stirring occasionally, for 15-20 minutes until warmed through. Can be frozen for up to 3 months; thaw overnight in refrigerator before reheating.
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