Ingredients

• 1 Pound ground beef
• 1/3 cup ketchup 1/3 cup for 2 pounds meat
• 1 to 2 tablespoons garlic powder
• 2 teaspoons Italian seasoning
• ½ teaspoon black pepper
• ¼ cup grated onion
• 1 Teaspoon salt or to taste
• 2 teaspoons Worcestershire sauce
• 1 cup leftover cooked rice
• ¼ cup grated Parmesan cheese
• 16 ounces tomato soup
• HALF RECIPE makes 2 servings
• 8 ounces ground beef
• 2.5 tablespoons ketchup
• 1 1/2 teaspoons to 1 tablespoon garlic powder
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/8 cup grated onion
• 1/2 Teaspoon salt or to taste
• 1 teaspoon Worcestershire sauce
• 1/2 cup leftover cooked rice
• 1/8 cup grated Parmesan cheese
• 8 ounces tomato soup

Directions

• 1. Heat oven to 350 degrees
• 2. Mix meat, and the next 9 ingredients. Shape mixture into 15 (2 to 3”) balls. Place meatballs in un-greased baking dish, 8X10” or larger, For half recipe use an 8X4” or 8X2” pan. Pour soup over meatballs. Cover with aluminum foil; Bake 45 minutes. Uncover; bake 15 minutes longer.
• 3. Skillet porcupines: same ingredients as above
• Melt 2 tablespoons shortening in large skillet; brown meatballs. Drain off fat. Stir together remaining ingredients; pour over meatballs. Reduce heat; cover and simmer 45 minutes. If necessary, add small amount of water during cooking.

Notes

• this would also be great with cream of mushroom soup or creamy wild rice soup over it.
• These cookie scoops are great for making the meatballs uniform and makes it much faster to prep this dish.
• [Meatball Scoop]
• https://www.amazon.com/Cookie-Scoop-Set-Include-Stainless/dp/B08LVY3F83/ref=sr17?dchild=1&keywords=cookie+scoop&qid=1626557224&sr=8-7

Photos