Mom made this regularly when we were growing up. The recipe is listed as one of the all-time favorites from the Sunset Favorite Recipes cookbook. The tomato gravy makes itself and is really delicious. I like to serve this with cooked cabbage.
Helen
- 1 pound ground beef
- 1/2 pound ground pork
- 1 small onion, minced
- 1/2 cup uncooked white rice
- 1/2 cup cracker or bread crumbs
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 can (10 3/4-ounce) condensed tomato soup and 1 soup can water (Can substitute 3 tablespoons tomato paste and 2 1/2 cups chicken broth/water)
Preheat oven to 375°F.
Mix ground meats, onion, rice, crumbs, egg and seasonings together well. Shape into balls about the size of golf balls. Place in a greased casserole.
Whisk together condensed soup and water and pour over meatballs.
Bake, covered, for 45 minutes. Uncover and bake for 15 minutes more.
Spencer Family Cookbook 