Evening Republican, Volume 19, Number 132, Rensselaer, Jasper County, 4 June 1915 — Spanish Meat Balls [ARTICLE]

Spanish Meat Balls

Spanish meat balls are as palatable as they are rare, and made thus: One can of tomatoes, one onion chopped fine, garlic or cayenne to taste; this forms the “Spanish." One and one- . half pounds, of hamburg steak. Soap half a loaf of Stale bread, drain off all water. Take one egg, pepper and salt to taste, mix together, roll into balls the size of ah egg and cook in the “Spanish” three quarters of an hour.