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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Servings: 4 - 6 (approx. 20 meatballs)
1 pound ground beef
½ cup long grain white rice, uncooked
1 egg, lightly beaten
¼ cup onion, finely minced
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce can) tomato sauce
1/2 cup water
2 teaspoons Worcestershire sauce
Preheat oven to 350 degrees F. Spray a baking dish (approx. 2-quart) with cooking spray and set aside.
In a large bowl, combine beef, uncooked rice, egg, onion, garlic powder, paprika, parsley, salt and pepper. Mix well until combined. Shape into about 20 meatballs. Place the meatballs in the baking dish.
In a medium bowl, mix tomato soup, water and Worcestershire sauce. Pour soup mixture over meatballs.
Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes or until meatballs are cooked through.
I don’t recommend substituting brown rice for white rice for this recipe since brown rice takes much longer to cook.
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