Oats and veggies make these a great variation on traditional meatballs.
Easy Meatballs
Ingredients
1 pound lean ground beef (15% fat)
½ cup uncooked white or brown rice
⅔ cup nonfat or 1% milk
1 egg, lightly beaten
½ cup chopped onion (½ medium onion)
½ cup shredded carrot
½ teaspoon salt
¼ teaspoon pepper
SAUCE
1 can (10.5 ounces) condensed soup (try tomato, cream of mushroom or other flavors)
¾ cup nonfat or 1% milk
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
- Combine beef, rice, milk, egg, onion, carrot, salt and pepper. Use a spoon to form 24 meatballs and place in baking dish.
- In a separate bowl, combine soup and milk to make the sauce. Mix well. Pour sauce over meatballs.
- Cover pan tightly with foil. Bake for 1 hour.
- Refrigerate leftovers within 2 hours.
Notes
- Try using uncooked quick cooking or old fashioned rolled oats instead of rice!
You might also like...
Coconut Chicken Salad
Coconut Chicken Salad
This simple and fresh-tasting chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!
Prepare:
20 to 30 minutes
Makes:
5 cups
Roasted Sugar Snap Peas
Roasted Sugar Snap Peas
Roasted snap peas with savory soy make this 5 ingredient recipe a tasty and satisfying side dish or snack.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 cups
Prepare:
5 minutes
Makes:
2 cups
Baked Bean Medley
Baked Bean Medley
Enjoy this delicious blend of beans and a savory sauce, baked to blend the lightly sweet and salty flavors.
Prepare:
15 minutes
Cook:
1 and ½ hours
Makes:
8 Cups
Personal Salad in a Bag
Personal Salad in a Bag
A customizable salad in a bag that is perfect for a simple lunch. Add your favorite vegetables and salad dressings to make a fast and easy meal.
Prepare:
10 minutes
Makes:
2 cups
Autumn Squash Bisque with Ginger
Autumn Squash Bisque with Ginger
Delicious soup seasoned with ginger, thyme and pear that’s easy and quick to make for lunch or dinner. Freezes well.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 cups
Comments
Great recipe; I make these meatballs often for my family. If you prefer whole grains like I do, I recommend using instant brown rice in this recipe. The regular brown rice remains crunchy after one hour and if you bake it longer, it dries out the meatballs. Instead of condensed soup, I simply spoon a jar of pasta sauce over the top of the meatballs before baking.
My family raved about these! I didn't have onions or carrots on hand so I used frozen peas. And I didn't have condensed soup so I used the following in place of it: 8 oz can tomato sauce + 1T cornstarch + 1T sugar + 1/2 t salt.