Dea's Cookbook

Ingredients

• 1 pound ground beef
• 1/2 cup uncooked rice
• 1/4 cup onion, minced
• 1 tsp salt
• 1/8 tsp garlic powder
• 1/2 tsp seasoned salt
• 1/8 tsp pepper
• 1 10.5 oz can cream of mushroom soup, divided
• 1 15 oz can tomato sauce
• 1 Tbsp Parmesan cheese
• 1/2 cup milk
• 2 cups prepared rice (or to taste)

Directions

1. Mix tomato sauce, all but 1/4 cup soup, milk and Parmesan in saucepan. Heat over medium-low to medium while you prepare meatballs.
2. Mix the ground beef, dry rice, reserved 1/4 cup of soup, onion, salt, garlic powder, seasoned salt, and pepper in large bowl.
3. Shape the mixture by 2 Tbsp scoops* into 14 to 16 meatballs.
4. Heat 1 Tbsp canola oil in a large skillet and cook the meatballs over medium heat until brown on all sides; remove from skillet and drain (if necessary).
5. Drop browned meatballs into sauce. Heat to boiling. Cover, reduce heat to low, and simmer for 35 to 45 minutes or until meatballs are cooked through.
6. Serve over prepared rice.

Notes

*You can make them bigger or smaller as you prefer.