Chunky Chicks' Recipes

I got this simply fantastic recipe off of a box of Minute Rice way back in 1964 or 1965. It's so quick and easy to make. This has been a family and potluck favorite for over 40 years.

My dad loved these meatballs, but never failed to ask me where the spaghetti was.

Minute Rice Meat Balls

1 cup Minute Rice
1 pound ground beef
1 egg slightly beaten
2 teaspoons grated onion (more to taste)*
Salt and Pepper to taste (I use Lawry's Garlic Salt)
1/8 teaspoon marjoram (optional)
2 1/2 cups tomato juice**
1/2 teaspoon sugar

Combine Minute Rice (right from the box) with beef, egg, onion, salt, marjoram, pepper, and 1/2 cup of tomato juice. Mix lightly. Shape mixture into 18 meatballs and place in a large skillet. Add 1/2 teaspoon sugar to the remaining 2 cups of tomato juice. Pour juice over meat balls in skillet. Bring mixture to a boil. Reduce heat and simmer, covered 15 minutes, basting occasionally. Makes 6 servings, 3 meat balls for each serving .

*You can use McCormick Minced Onions in place of the fresh onions -- 3 Tablespoons = approximately 1/2 cup of fresh diced onions.

**Or use two 8-ounce cans Hunt's Tomato Sauce mixed with 1/2 cup water.

When preparing these meat balls for my family, I usually serve mashed potatoes and canned peas as the side dishes. When reheating, I add more tomato sauce to the meatballs so we can have it to use as gravy for the mashed potatoes. The cold leftovers also make great sandwiches.