- 2 lbs ground beef
- 2 cans tomato soup
- 2 eggs
- 1 1/4 c Minute rice, uncooked
- 2 t. Worcestershire Sauce
- dry Parsley
- Salt and Pepper
- 1 c Water
Combine beef with eggs, 1 t. of Worcestershire Sauce and rice.
Form into balls. (don’t make them too big or they tend to fall apart easier)
Place in skillet, combine soup, 1 t. Worcestershire and water. Pour over balls. Sprinkle with dry parsley, and salt and pepper.
Simmer about 20 minutes, turning meatballs over from time to time, and stirring so they don’t stick. When meatballs are no longer pink in center they are done.
Amount Per Serving:Calories: 552 Total Fat: 28g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 197mg Sodium: 620mg Carbohydrates: 25g Fiber: 1g Sugar: 9g Protein: 45g