Monday, February 25, 2008

NGREDIENTS
1 egg
1 family size (26 ounce) can condensed tomato soup
1 cup cooked rice
1/4 cup chopped onion
1 teaspoon onion salt
1/4 teaspoon ground black pepper
1 pound lean ground beef or venison
1/4 cup Worcestershire sauce

DIRECTIONS
-Preheat oven to 350 degrees.
-Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs.
-Arrange meatballs in a single layer in a lightly greased 9x13 baking dish.
-Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover and bake in preheated oven for 35-40 minutes until meatballs are no longer pink in the center.
-Serve over buttered egg noodles or mashed potatoes.

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