1 lb ground beef
10½ oz condensed tomato soup, (1 can), divided
1 cup long grain rice, cooked
1 egg, beaten
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp garlic salt
1 tsp mustard
To serve:
1 tbsp parmesan, grated
⅛ tsp parsley
1 cup rice
⅓ cup vegetables
Mix together the ground beef, half a can of the soup, rice, egg, garlic salt, and Worcestershire sauce until evenly incorporated.
Set aside covered in a chilled area for at least an hour and allow the rice to absorb as much moisture as possible while the proteins firm up.
Form roughly 2 ounces of meatballs using either spoon, your hands, or an ice cream scoop.
Place these onto a microwave-safe dish of your choice and cover with wax paper.
Microwave on High for 4 to 6 minutes. Drain any excess liquids as necessary then repeat until you have cooked all your meatballs.
Mix the remaining can of soup, ketchup, and mustard for the sauce. Remove the wax paper and pour sauce on top of the meatballs.
Microwave on High for 2 to 4 minutes to heat.
Sprinkle with parmesan and parsley. Serve warm with rice and vegetables.
Sugar: 7g
:
Calcium: 70mg
Calories: 574kcal
Carbohydrates: 72g
Cholesterol: 98mg
Fat: 20g
Fiber: 2g
Iron: 3mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 1g
Potassium: 751mg
Protein: 24g
Saturated Fat: 8g
Sodium: 887mg
Trans Fat: 1g
Vitamin A: 939IU
Vitamin C: 10mg
