A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Season vinegar and sugar to taste for the proper sweet and sour balance
✨ Vintage Recipe
View source details
Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
One and one-half pounds beef
one-half pound pork shoulder, ground
two eggs
one chopped onion
pepper and salt
bread about the size of a water roll
water
grated bread crumbs
butter or fat
Community Notes
0 notes
Sign in to share your thoughts and connect with the community
add two eggs, one chopped onion, pepper and salt to taste
2
add a piece of bread about the size of a water roll which has been soaked in water and squeezed dry and enough grated crumbs so that it can be molded into balls
3
then roll in crumbs
4
brown them in butter or fat
5
then remove from pan and add to gravy an onion, chopped, a tablespoonful of flour, salt, pepper, three cups water, vinegar and sugar to taste
6
mix one teaspoonful dry mustard with a little flour and water and add to boiling gravy
7
return meat balls to gravy and boil one-half hour
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Combining beef and pork creates a more tender, flavorful meatball—the pork's higher fat content (about 20%) keeps the mixture moist while beef provides structure. Soaking and squeezing bread creates a panade that traps moisture and prevents proteins from binding too tightly, resulting in tender rather than rubbery meatballs. Browning the meatballs first develops fond through the Maillard reaction, which then dissolves into the acidic gravy, creating deep, complex flavors. The vinegar's acidity balances the richness while helping to tenderize the meat during the 30-minute simmer.
Make Ahead
The meatballs can be formed, browned, and refrigerated up to 1 day ahead. Store in an airtight container and bring to room temperature for 20 minutes before simmering in the gravy. The complete dish can be made up to 2 days ahead and reheated gently on the stovetop, adding a splash of water if the gravy has thickened too much.
Storage
Store the meatballs in their gravy in an airtight container in the refrigerator for up to 4 days. The flavors will actually improve overnight as the sweet-sour notes meld. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through (about 15 minutes). Can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The meatballs can be formed, browned, and refrigerated up to 1 day ahead. Store in an airtight container and bring to room temperature for 20 minutes before simmering in the gravy. The complete dish can be made up to 2 days ahead and reheated gently on the stovetop, adding a splash of water if the gravy has thickened too much.
Storage
Store the meatballs in their gravy in an airtight container in the refrigerator for up to 4 days. The flavors will actually improve overnight as the sweet-sour notes meld. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through (about 15 minutes). Can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
