Ground beef and rice are shaped into balls and browned with garlic, then simmered in tomato soup and mustard.
INGREDIENTS (for 4 servings):
- 1 (10.75 ounce) can condensed tomato soup
- 1 pound ground beef
- 1 cup uncooked instant rice
- 1 egg, slightly beaten
- 1/4 cup minced onion
- 1 teaspoon salt
- 2 tablespoons shortening
- 1 clove garlic, minced
- 1 teaspoon prepared mustard
In a large bowl, thoroughly mix 1/4 cup of the tomato soup with the ground beef, rice, egg, onion and salt. Firmly shape into 16 meatballs.
In a small bowl, mix remaining tomato soup with a half soup can of water and the mustard.
Melt the shortening in a large skillet over medium heat. Place garlic and meatballs in the skillet. Cook, gently stirring, until evenly browned; drain. Pour tomato soup and mustard mixture over the meatballs and simmer, stirring occasionally, for 20 minutes, or until meatballs are cooked through.