Rating: 4.27 stars
408 Ratings
  • 5 star values: 209
  • 4 star values: 135
  • 3 star values: 38
  • 2 star values: 18
  • 1 star values: 8

These meatballs are easy to make and a favorite around our house. Serve over hot rice.

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs.

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  • Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides.

  • Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.

Nutrition Facts

408 calories; protein 20.6g; carbohydrates 32.4g; fat 21.6g; cholesterol 105.3mg; sodium 1250.5mg. Full Nutrition
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Reviews (412)

Most helpful positive review

Rating: 5 stars
01/14/2004
The first time I made this, I followed the recipe as is. It was good, but the meatballs were a bit dry and tough. I tried it a second time, but added half a can of the soup to the meat mixture, and baked the meatballs 40 minutes at 400 and then drained off the fat, and topped it off with the sauce and baked another 20 more minutes. The meatballs were very tender and my 11 month old son could eat them! Read More
(276)

Most helpful critical review

Rating: 3 stars
11/09/2011
the flavor was good but our meatballs totally feel apart. Needs some bread crumbs or something to hold together. Read More
(6)
408 Ratings
  • 5 star values: 209
  • 4 star values: 135
  • 3 star values: 38
  • 2 star values: 18
  • 1 star values: 8
Rating: 5 stars
01/14/2004
The first time I made this, I followed the recipe as is. It was good, but the meatballs were a bit dry and tough. I tried it a second time, but added half a can of the soup to the meat mixture, and baked the meatballs 40 minutes at 400 and then drained off the fat, and topped it off with the sauce and baked another 20 more minutes. The meatballs were very tender and my 11 month old son could eat them! Read More
(276)
Rating: 5 stars
01/30/2004
I definitely thought this was 5 star hit!! I always like to prepare a recipe the first time exactly as it has been given. I prepared this recipe for dinner tonight and it was a hit just as written and prepared. I enjoyed the fact that the ingredients required were things that are pretty much staple in the kitchen nothing fancy expensive or hard to find. The ease of preparation and cooking were a family friendly combination that made this even more appealing. The ingredients combine to create an extremely tender juicy meatball with wonderful flavor that is accentuated by the sauce. I loved how the worcestshire sauce zested up the tomatoe soup it made a wonderful sauce. The rice was perfectly done inside the meatballs. As the contributor suggested I served with hot rice. It was a family pleasing hit. My picky 18 month old loved the meatballs which was something..she doesn't care for beef very much. However she loved these meatballs. My equally picky husband isn't much for anything different and even he loved these. I would strongly suggest that anyone try this. And of course because everyone has individual tastes and preferences you may want to may some adjustments but please give it a try just as it is first. Thanks Michelle for such a wonderful recipe. This will be a keeper for our family! Read More
(216)
Rating: 5 stars
05/28/2003
This was easy and tasted so good! I made the meatballs all one size by putting the meat mixture on a cutting board and the cutting the meat into squares. A great technique I learned from a friend. I also baked the meatballs in the oven instead of browning tham, I find it much esier. Read More
(148)
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Rating: 4 stars
05/06/2003
This recipe helped me with the porcupine meatballs my mama mada. The only difference, I think is that Mama used tomato sauce as opposed to the tomato soup called for in this recipe. It really does make a big and better difference. I'd also encourage you to make extra sauce in which to cook the meatballs. You can NEVER have enough sauce ! Read More
(82)
Rating: 5 stars
01/25/2004
These are so good. My 17 month old daughter loved them and ate two meatballs. The meat has a really soft texture that was great for her. The sauce, while simple was really very taste. I will make again for sure. I do not buy instant rice and used about 1/2 cup of cooked long grain rice. Read More
(47)
Rating: 4 stars
03/28/2013
Nice basic recipe for a beginning cook. A quick easy and satisfying supper that will appeal to a variety of taste buds. 4 stars as my son loved this recipe however I found the meatballs to be dry and in need of extra seasonings and the tomato soup mix to taste well like tomato soup. Not sure how you can "jazz" it up but definitely worth tinkering with. Thank you for posting Michelle. Read More
(44)
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Rating: 5 stars
10/28/2003
What a great recipe! I cut back a little bit on the worcestershire sauce as suggested. I also after forming the meatballs baked them in a glass dish on 350 for about 20-25 minutes to save on time from pan-frying. It came out delicious!! Will definitely make again. Thanks Michelle!! Read More
(42)
Rating: 5 stars
10/12/2005
This one is going into the rotation! I made it with ground turkey, a little diced green pepper, reduced sodium/fat soup and instant brown rice. I also tried baking it as some reviewers did. It took 35 minutes at 350 to cook thoroughly. Served it with mashed potatoes. Delicious! Read More
(37)
Rating: 5 stars
02/25/2009
After reading the reviews on this one I was skeptical. It seems like half cooked in the skillet half went with the oven. Half had issues with the meatballs falling apart half didn't. I couldn't make up my mind to use the skillet or the oven so I decided to do what I usually do with my meatballs...the crockpot!:) Here's what I did" The only change I made to the ingredients was I added and extra 1/4 cup of instant rice to make 1/2 cup (glad I did!). Everything else I kept the same. I first browned the meatballs in the oven at 350 for 20 minutes just like I do with my other recipe. Mine were pretty greasy so I was glad I did this otherwise the sauce would have ended up greasy too. While the meatballs were in the oven I poured the soups and Wor. sauce in the crockpot and mixed. I took the browned meatballs from the oven and gently placed them in the crockpot. I added just a couple of splashed of water to the sauce to make just a tad more to cover the meatballs. I cooked on low for 4 1/2 hours. Not a single one fell apart and they were deliciously moist and tender! I loved the sauce very tangy. My husband said it reminded him of a BBQ-type sauce. My 6-year old devoured his!! I served with mashed potatoes on the side. A definite keeper thanks for posting! Read More
(30)
Rating: 3 stars
11/09/2011
the flavor was good but our meatballs totally feel apart. Needs some bread crumbs or something to hold together. Read More
(6)