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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
1 can (10.5 ounces) condensed soup (try tomato, cream of mushroom or other flavors)
¾ cup nonfat or 1% milk


  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.


  • Try using uncooked quick cooking or old fashioned rolled oats instead of rice!
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24 meatballs
Prep time:
10 minutes
Cooking time:
1 hour
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