This is another Clarke Family classic.
These meatballs are comfort food to the max! They have tons of flavour and are super easy. They taste kind of like a cabbage roll without the cabbage.
What you need,
1 lb. of ground beef
1 cup raw white rice
¼ cup yellow onion, grated or finely diced
¼ cup bell pepper; finely diced (I used an orange one)
1 tsp. garlic powder
½ tsp. salt (or you could use seasoning salt)
¼ tsp. fresh ground pepper
1 can tomato soup
1 can of water (about 1 cup)
¼ cup ketchup, plus more for topping
1-2 tbsp. hot sauce, add to your taste
Salt and Pepper, to taste
Preheat your oven to 350 degrees.
In a medium bowl whisk together the tomato soup, water, ketchup and hot sauce until well combined. Season with salt and pepper to your taste. You are looking for at least 2 ½ cups of liquid, so add more water if needed.
In a large bowl combine the ground beef, uncooked rice, egg, onion, bell pepper, garlic powder, salt and pepper. Mix with your hands until well incorporated.
Form into meatballs. I used a large ice cream scoop to make mine, but you can make them whatever size you like.
Pour half the tomato soup mixture into the bottom of a baking dish or Dutch oven. Place the meatballs on top of the sauce. Pour the rest of the sauce over the top of the meatballs. Squeeze a little ketchup on each meatball and spread it out with the back of a spoon.
Cover the baking dish and cook for 1 hour. Uncover the pan and bake another 15 minutes or so until the top of the meatballs get a little bit brown.
I served mine with some fresh homemade bread, sautéed spicy kale and carrots. It really was a perfect Sunday dinner!