Great meatballs that have rice in them, and are simmered in a tomato-Worcestershire sauce. Definitely a kid pleaser; these were my all time favorites as a kid, and are to my kids now! All you have to do is cook up a vegetable to go on the side and you have a complete meal.

Ingredients

4 serv.

lb ground beef↗1 lb
cup long grain rice, uncooked↗1⁄4 cup
egg, slightly beaten↗1
tablespoon fresh parsley, snipped or 1/2 tablespoon dried parsley↗1 tablespoon
snipped or 1/2 tablespoon dried parsley
tablespoons onions, finely chopped↗2 tablespoons
finely chopped
teaspoon salt↗1⁄2 teaspoon
dash pepper↗1 dash
(10 1/2 ounce) can tomato soup, divided1 can
10 1/2 ounce, divided
cup water↗1⁄2 cup
teaspoon Worcestershire sauce↗1 teaspoon

Step-by-step instructions

1
Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
2
Shape mixture into about 20 small meatballs.
3
Place meatballs in a large skillet.
4
Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
5
Bring to a boil.
6
Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.

Source: food.com

Original recipe ↗

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