Meatballs

By Stef -

Even when I was a kid, I couldn't stand most Mormon cooking because it was almost completely flavorless. I appreciate quality, flavorful meals that require some thought, and Mormon cooking always seemed like quantity always trumped quantity since parents are trying to feed a lot of kids in a hurry.
This is a meal from my childhood that reminds me of Mormon cooking but I like well enough that I have hung onto it into adulthood. It has pretty good flavor, and is low carb, which is always a plus. I made this a ton when I was a gestational diabetic, but make it now about once a year. I have no idea where my mom originally got this.

1 lb. ground beef
1/2 C. white or brown rice (uncooked)
1/4 C. onion
dash of pepper
1 tsp. salt.

Sauce:
1 can tomato soup (I don't like most canned soups, so I just mix 1 can of tomato sauce with 1 TBS corn starch)
2 C. water
2 TBS worcestershire sauce

Cook rice and mix in with raw meat, onion, salt and pepper. Roll into balls (I use my cookie dough scooper for this) and place in large casserole dish. Pour sauce over and cover with tinfoil. Cook in oven at 350 for 1- 1 1/2 hours.

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