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Porcupine Meatballs
1 beaten egg
1 10 3/4 oz can condensed tomato soup
1/4 cup long grain rice
1/4 tsp onion powder
1/4 tsp pepper
1 pound lean ground beef
1 tsp Worcestershire sauce
1/2 tsp dried oregano, crushed
Combine egg, 1/4 cup of the soup, uncooked rice, onion powder, and
pepper. Add beef; mix well. Shape into 20 meatballs. Place in a
large skillet. Mix the remaining soup with Worcestershire sauce,
oregano, and 1/2 cup water; pour over meatballs. Bring to boiling;
reduce heat. Cover; simmer, stirring often, about 20 minutes or
til no pink remains in meat and rice is tender. Skim fat. Pass
Parmesan cheese, if desired. Serves 4.
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Meatballs 34