After last week’s avocado ice cream, you might think that the meatballs are made from real porcupine. But thankfully, nothing as drastic as that is called for to make this really easy and inexpensive dish. Next time I make it, I might try tomato bisque soup instead of plain old tomato, just for a creamier version. Feel free to jazz up your seasonings; salt and pepper worked fine but I can imagine italian seasonings would give a nice variety.
1 pound ground beef
1/2 cup diced yellow onion
1/4 cup uncooked long grain rice
1 egg, slightly beaten
1 tsp kosher salt, pepper to taste
1 can condensed tomato soup, divided
2 tbsp Worcestershire sauce
Mix beef, onion, rice, egg, salt and pepper, and 1/4 cup of the soup in a bowl until combined. Scoop mixture into meatballs (approximately 18) and place them in a skillet over medium high heat. In a small bowl, mix together remaining soup, water and Worcestershire sauce; pour sauce over the meatballs. Cook at temperature until the sauce begins to boil; Cover and reduce heat to simmer. Cook 40 minutes, stirring gently and occasionally. Serve meatballs and thickened sauce with a crusty hunk of bread and some veggies.