Porcupine Meatballs

Ingredients

• 1 beaten egg
• 1 10 3/4-ounce can condensed tomato soup
• 1/4 cup long grain rice
• 3/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 1 pound lean ground beef
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried oregano, crushed

Instructions

1. Combine egg, 1/4 cup of the soup, uncooked rice, onion powder, and pepper. Add beef; mix well.
2. Shape into 20 meatballs.
3. Place in a large skillet
4. 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 till pink remains in meat and rice is tender. Skim fat.
5. Pass Parmesan cheese, if desired.
6. Microwave directions: Combine egg, 1/4 cup of the soup, 1/2 cup uncooked quick-cook rice, the onion powder, and pepper. Add beef; mix well. Shape into 20 meatballs. In an 8x8 inch baking dish micro-cook meatballs, covered on 100% power (high) for 6 minutes, rearranging once. Drain well. Mix the remaining soup with Worcestershire sauce, oregano, and 1/2 cup water. Pour over meatballs. Cook, covered, on high, stirring twice, for 3 to 5 minutes more or till pink remains in meatballs and rice is tender.