Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Great tasting meat ball recipe.

Ingredients Nutrition

  • 1 12 lbs hamburger
  • 12 cup uncooked rice
  • 23 cup milk
  • 12 tablespoon dried onion flakes
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • 1 (10 1/2 ounce) can tomato soup
  • 34 cup water


  1. Combine hamburger, rice, milk, dried onion, salt and pepper make into meatballs and put in shallow pan.
  2. Combine 1 can tomato soup and 3/4 cup of water. Mix together and pour over meatballs.
  3. Cover tightly with aluminum foil and bake for 1 hour at 325°F.


Most Helpful

Nana, I looked that the other reviewers comments and upped the quantity of onion podwer by 1/2 teaspoon, added a 1/2 teaspoon garlic powder and a teaspoon of fresh oregano... I didn't brown them before putting them into the oven dish and they held together.. just :) We have developed zestier tastbuds since joining zaar, so still found these a little bland, but next time I make these I will use real cloves of garlic in place of the powder, because I think that the difference is noticeable. My biggest problem was that "some' of the rice poking out of the meatballs were not quite soft enough and a little chewy, did I have too little sauce in too big a dish to cover them sufficiently maybe? Definiately a kid-pleaser meal and one I will work on with regards to the coverage of the meatballs. All in all, not a bad recipe at all for the weekday mealtime rush. Please see my rating system: 3 stars with definiate potential for 4 in the future:) Thanks !

kiwidutch September 22, 2006

I have used this recipe with different cream soups before with excellent results. Of course you have to brown the meatballs first in order for them to hold together properly. This is a kid pleaser recipe.

Shellemeus August 14, 2006

I thought these were VERY easy to make, but tasted too bland. I would definitely try them again using different spices in the meat and maybe a zestier tomato soup.

Breezytoo August 14, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a