You know, the later in the week it gets, the less I feel like cooking after work. These meatballs are quick and easy. We like them with slices of cheddar cheese, crackers and corn-on-the-cob for a quick supper.
1 lb. lean hamburger or ground chuck
1 cup Minute Rice, uncooked (white or brown)
1 can (10 oz.) condensed tomato soup
1 egg, slightly beaten
½ cup water
1 teaspoon onion or garlic salt
1 tablespoon Worcestershire sauce
2 tablespoons catsup or ketchup
1 teaspoon yellow mustard
Combine ground beef, about ½ can of soup [I spoon it right out of the can.], egg, water, salt, and Worcestershire sauce. Add rice. Mix well. Let mixture set for 5 – 10 minutes. [This lets the rice absorb the water. At this point, you can cover and refrigerate several hours until ready to cook.] Shape into small balls (about a tablespoon each). [I use a small scoop for this.] Arrange in a circle on a microwave meat platter or a large glass pie pan. Cover with wax paper.
Microwave at full power for 4 minutes; rotate meatballs on platter so what was facing in towards the center is now facing out towards the perimeter. Cover waxed paper. [You can re-use the piece you already used.]
Return to microwave for 3 minutes. Using tongs, move meatballs to a serving platter. Form the remaining meat into balls, cook as above and transfer to serving platter. The meatballs brown up as they sit. The meatballs on the right are the ones that were sitting while the ones on the left just came out of the microwave.
Stir catsup and mustard into the remaining soup mixture, still in the can. Use a soup spoon to pit a dollop of sauce over each meatball. Return to microwave for 2 minutes. [No waxed paper this time.]
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