Grandma Newell's Meat Balls

     Niece Erin in here for her annual summer visit . . . and we are cooking. One of the things on the menu is Grandma's meat balls. They are definitely one of Erin's favorites and so this summer she is taking over meat ball duty.
     Grandma (Phyllis Newell) has made this easy recipe for years. They went to the harvest field and were a frequent dinner or super entrée. Typically she served them with baked potatoes and a green vegetable or salad.


Grandma Newell's Meat Balls

1 1/2 to 2 lb. lean ground beef (80 to 85% lean)

About 1/2 cup Minute Rice or as much as you like (regular

    rice can also be used)

Salt & pepper to taste — about 1/2 teaspoon of each

1 (10.5 oz.) can condensed tomato soup

Chopped onions and green peppers (about 1/2 cup of each), if desired

1.     Preheat oven to 350°.

2.     In a mixing bowl, combine and mix the raw beef, rice, and salt & pepper.

3.     Use your hands to shape the meat mixture into balls about the size of walnuts.

4.     Arrange one layer of meatballs in a large casserole dish or baking pan (that has been sprayed with cooking spray).

5.     Mix tomato soup with 1/2 cup of water in a mixing bowl. Add chopped onions and green peppers to this sauce, if desired.

6.     Pour sauce over meatballs. 

7.     Cover baking dish or pan with foil or lid.

8.     Bake for 45 minutes and then remove foil or lid; continue to bake another 15 to 20 minutes until meatballs are nicely browned and sauce is thickened and bubbly.