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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 (1⁄2 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

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
  3. Combine beef, rice, milk, egg, onion, carrot, salt and pepper. Use a spoon to form 24 meatballs and place in baking dish.
  4. In a separate bowl, combine soup and milk to make the sauce. Mix well. Pour sauce over meatballs.
  5. Cover pan tightly with foil. Bake for 1 hour.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try using uncooked quick cooking or old fashioned rolled oats instead of rice!

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
24 meatballs
Prep time:
10 minutes
Cooking time:
1 hour
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