Ingredients
Scale
1 pound ground beef
½ cup uncooked long-grain white rice
1 large egg, well beaten
½ cup finely diced sweet onion
2 teaspoons Worcestershire sauce
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
2 Tablespoons vegetable oil
10.75 ounce can condensed tomato soup
1 ½ cups beef stock
fresh chopped parsley (for garnish, optional)
Instructions
- Preheat your oven to 350°F.
- In a large bowl, mix together the ground beef, uncooked rice, well-beaten egg, finely diced onion, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper. Get in there with clean hands or a sturdy spoon and make sure everything’s evenly combined.
- Scoop out about 2 tablespoons of the mixture and roll into meatballs. Set them aside on a plate while you heat up your skillet.
- In a large oven-safe skillet, heat the vegetable oil over medium heat. Once it’s hot, add the meatballs and brown them for a few minutes on each side until they’re golden all around.
- Carefully drain or wipe out any extra oil in the skillet.
- Whisk together the condensed tomato soup and beef stock in a measuring cup, then pour it over the meatballs in the skillet. Let everything come to a gentle simmer, then take it off the heat.
- Cover the skillet tightly with foil or a lid and pop it in the oven. Bake for 30 minutes covered, then remove the foil and bake for another 30 minutes until the rice inside the meatballs is tender and cooked through.
- Sprinkle with fresh chopped parsley if you’d like, and serve right away, these are best enjoyed hot and saucy!
Notes
- We usually pile these meatballs over a bed of fluffy white rice, but they’re just as tasty on egg noodles or creamy mashed potatoes, pick your favorite comfort base.
- Not into beef? No problem. Swap in ground turkey, chicken, pork, or even sausage. Or go wild and mix a few together, you really can’t go wrong.
- Leftovers keep great in the fridge for up to 3 days, or you can freeze them for up to 3 months. Just reheat in the microwave, oven, or on the stovetop until they’re hot and saucy again.
- I use a cast iron skillet to keep things easy with one-pan cleanup, but any oven-safe skillet will do the trick. And if you don’t have one? Just transfer the meatballs to a baking dish, simmer the sauce on the stove, pour it on top, cover, and bake. Works like a charm.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Stove + Oven
- Cuisine: American
