The rice-studded meatballs made to stretch meat farther.
Here’s an early example from the March 2, 1932 edition of The Circleville (Ohio) Herald:
1 pound ground beef
Mix beef, salt and rice and shape into medium-sized balls. Cover with boiling water and cook until the rice is tender, about 25 minutes. Add can of soup and cook 5 minutes longer.
Both the old-fashioned creamy rice pudding and the modern glorified rice are desserts that will demand 2 second appearance in the family meal plans.
No, I don’t really understand why the last graf is there, either, but it’s placed as part of the recipe, so there it is.
I mentioned my own history with porcupines in the post for porcupines from Joplin, Missouri.
From the box of L.R. from Winston-Salem, North Carolina.
1 lb. ground beef, lean
1/2 c. rice (raw)
1/2 c. evaporated milk
2 Tbsp. chopped, fine, onion
1 tsp. salt
pepper to taste
3/4 c. condensed tomato soup (1 can)
3/4 c. of water (1 can)
Set oven at 350 deg. Mix together the above.
Shape into 8 balls. Put in baking dish–not touching. Mix the soup and water and pour over balls. Cover and bake 1 hour or until grains of rice show plainly on outside of each meatball.
Serve sauce over balls if desired.