These tangy meatballs are fun to make, and kids love them!

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.

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  • In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.

  • Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.

Nutrition Facts

458 calories; protein 25.7g 51% DV; carbohydrates 33.2g 11% DV; fat 24.3g 37% DV; cholesterol 122.4mg 41% DV; sodium 1090.7mg 44% DV. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/10/2008
Very good recipe. Along with other reviewers, I doubled the rice and baked meatballs in the oven. After 30mins at 350, I ladled sauce on top of the meatballs and cooked another 15mins. I also used half ground beef and half italian sausage-which did add to the baking time. I did make a few with just ground beef and the whole family agreed, the ones with sausage were far and away the best. I served these over egg noodles but do not recommend the tomato soup sauce as a gravy. I think good, homemade spaghetti sauce would be better, after they were baked with the original sauce. Thank you for sharing! Read More
(83)

Most helpful critical review

Rating: 3 stars
08/22/2007
The meatballs were alright. The sauce was a little too tangy for our taste. If you cook too long the meatballs fall apart. Good for folks with tangy tastebuds. Read More
(10)
81 Ratings
  • 5 star values: 41
  • 4 star values: 29
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
01/09/2008
Very good recipe. Along with other reviewers, I doubled the rice and baked meatballs in the oven. After 30mins at 350, I ladled sauce on top of the meatballs and cooked another 15mins. I also used half ground beef and half italian sausage-which did add to the baking time. I did make a few with just ground beef and the whole family agreed, the ones with sausage were far and away the best. I served these over egg noodles but do not recommend the tomato soup sauce as a gravy. I think good, homemade spaghetti sauce would be better, after they were baked with the original sauce. Thank you for sharing! Read More
(83)
Rating: 5 stars
02/05/2009
I've been making these for a few years now -- this recipe is one of my regulars. The whole family likes them! I add one tsp of Worcestershire and also a dollop of jarred garlic (mixing them into the meat). Also, I typically use brown instant rice and after browning the meatballs in a small amount of olive oil (no shortening), I pop 'em into my crockpot! About 2 hours or so on low and they're perfect. Thanks for the recipe! Read More
(80)
Rating: 4 stars
07/27/2003
Adding the soup to the meatballs gives them a little more flavor and keeps them moist. Because I had to brown mine in batches I ended up just adding the garlic to the sauce. I needed a little extra zip in my sauce too, so I added some Worchestshire sauce. Read More
(39)
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Rating: 5 stars
09/08/2009
It's just like eating the inside of a stuffed pepper without the pepper! I added the garlic right to the meatball mixture along with a little salt and pepper and instead of mustard I added a tsp. of white vinegar to the soup. I baked these in the oven completely. Serve with mashed potatoes - great meal! Read More
(28)
Rating: 4 stars
10/03/2008
These meatballs are just simply good. My picky teens both complimented me and my husband loved them too. They appeal to wide variety of tastes. I used ground turkey instead of beef and omited the onion and garlic because my husband hates them. I just put in a little onion and garlic powder so he wouldn't know. I also added worchestshire to the sauce and the meatballs as recommended by someone else. I browned them in a covered skillet and then baked them until done. They came out very tender. I doubled the batch and we had them on pasta the next night. Everyone still loved them. This is a keeper! Read More
(25)
Rating: 4 stars
11/04/2005
I misplaced my family's recipe for these - so of course I came here! This one was very close to what we've always made, with the exception of the mustard. I added some Worcestershire Sauce, about a teaspoon, and they were absolutely yummy! Read More
(22)
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Rating: 5 stars
07/19/2010
We LOVED this!! I doubled the rice and should have doubled the sauce, but it still came out delicious. I browned the meatballs then put them in the crockpot on low for 2 hours as suggested by another reviewer. Also, I added 1 tsp of worcesteshire to the sauce. Even my one year old gave a satisfied "mmmm" after every bite. My very skeptical fiance finished the leftovers the same night that we had it for dinner!! Read More
(17)
Rating: 4 stars
08/16/2010
I am not a big meatball/meatloaf person, but I tried this recipe and really enjoyed the flavor of these. I added 1 tsp of worcestershire sauce to the meat, as I'd seen in some reviews, but that was the only change I made. My husband and I both enjoyed the tangy flavor. Plus, it's a great option we're you're trying to eat cheap! Read More
(16)
Rating: 5 stars
02/26/2008
I found this recipe in a Home and Gardens cook book in the early 80's. It was always a favorite when my children were little and is still a hit with the grandchildren. Besides being quick it's another great use for hamberger in a pinch. Read More
(14)
Rating: 3 stars
08/22/2007
The meatballs were alright. The sauce was a little too tangy for our taste. If you cook too long the meatballs fall apart. Good for folks with tangy tastebuds. Read More
(10)