1 pound lean ground beef
1/4 cup of raw long-grain rice
1/4 cup of dry bread crumbs
1 teaspoon of salt
2 tablespoons of minced fresh parsley
2 tablespoons of water
1 tablespoon of vegetable oil
1 10 and a 1/2 (10 1/2) ounce can of tomato soup
1/2 a teaspoon of garlic powder or 2 cloves of fresh garlic minced
1 teaspoon of Worcestershire sauce
2 cups of water

Combine the ground beef, rice, bread crumbs, salt, parsley, and 2 tablespoons of water.

Shape into an 8 inch square or pack evenly into an 8 inch square pan.

Cut 3 lines on one side and four lines on the other side to make 20 equal sections; shape each of those sections into a meatball.

Heat oil in a large skillet; brown the meatballs in hot oil over medium heat, turning them frequently.

Combine tomato soup, garlic powder, Worcestershire sauce, and the 2 cups of water.

Add to the meatballs; cover and simmer gently for 1 hour or until the rice is tender.

Serve the meatballs with the tomato gravy from the pan.

4 servings (yield: 20 meatballs plus 1 & 1/3 cups gravy)
One serving = 5 meatballs plus 1/3 cup of gravy.

Calories = 405
g protein = 26
g carbohydrate = 23
g dietary fiber = 0.2
g fat - total = 23
mg cholestrol = 78
mg sodium = 1158

One serving = 3 meat/protein, 1 & a 1/2 starch, and 1 fat

*NOTE* Low-sodium diets: Omit the salt and use unsalted tomato soup.

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