Prep 10 mins
Cook 40 mins
An easy and tasty dish that both children and adults can enjoy. This recipe came from Better Homes & Garden's "Step-by-Step Kids' Cookbook". Don't start stirring too early or meatballs will break apart.
- 1 egg
- 1 (10 3/4 ounce) can condensed tomato soup
- 1⁄4 cup long grain rice
- 1 tablespoon dried parsley flakes
- 1 teaspoon minced dried onion
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1 lb lean ground beef
- 1⁄2 cup water
- 1 teaspoon Worcestershire sauce
- In medium bowl, beat egg.
- Add 1/4 cup tomato soup, uncooked rice, parsley flakes, dried onion, salt and pepper.
- Mix well.
- Add ground beef and using your hands, mix well again.
- Shape into 1-inch meatballs.
- This should make about 20 meatballs.
- Place meatballs in a 1-inch skillet.
- Mix remaining soup with the water.
- Add Worcestershire sauce and mix.
- Pour soup mixture over the meatballs.
- Cook without stirring until mixture starts to boil.
- Turn heat to low.
- Cover and cook for 40 minutes, stirring occasionally.
- Using a wooden spoon, carefully stir the meatballs so they don't stick to the skillet.
These are great! I cooked them in a large frypan with a lid and drop the meatballs in after I get the sauce simmering. The meatballs stay intact better this way. My kids love these. UPDATE: Fixed these again tonight and was inspired to add in a teaspoon or so of "Emeril's Essence". Very tasty.
This is a great make-ahead recipe for my bunco potlucks. I added a tsp of Italian Seasoning for a change and liked it. Very easy and Freezes great.
I love this recipe, and so does my super-picky son! I've made these several times now. Each time, I've substituted ground turkey for the ground beef and added 1/4 cup oats to the mix to compensate for the extra moisture in the turkey. It comes out great this way! The first time I made them, I followed the recipe exactly (aside from the meat switch,) and they were yummy over rice. The second time, I used Cream of Mushroom soup for a different taste, and they were great over wide egg noodles. The third time, tonight, I swapped Italian Seasoning for the parsley, omitted the water, and added a can of chopped tomatoes, with juice, to the soup and Worscestershire sauce, then served them over rice again, although pasta would have been good too. I've really enjoyed this recipe, and it's now my standard meatball dish. It's infinitely customizable, simple, and the whole family loves it! Next time, I think I'll use Golden Mushroom or Onion soup and serve with mashed potatoes. Thanks for a great recipe, Amber Dawn!