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Monday, September 17, 2012

Tomato-Rice Meatballs

This recipe has been in my family for so long, I don't think any of us know its true origin, but it has always been one of the top requested meals from all of the husbands in the family!

This is one of the rare recipes in which I use a store bought soup.  I try to avoid most canned soups because of the high levels of sodium they contain and although this soup does deliver a fair amount of sodium, using the one can of soup to serve 6 to 8 people keeps the levels pretty reasonable. 

I'm adding this meal to a new category of Blue Plate Special dinners since it is one of the family favorites of comfort foods.  It also has that old-fashioned diner-like feel to it.  The meatballs, which are a basic meatloaf-type mixture, are browned and then coated in a mixture of the tomato-rice soup and melted American cheese. Some stores only carry this soup during the winter months and rotate it out during the summer, so if your local market does not have it in stock, try asking the store manager,  Most stores will gladly add requested products to their shelves.  This is a simple recipe than your whole family will love.

2 lbs  Ground Sirloin
1/4 cup  Finely Minced Onion
1  Large Egg
2 cups  Dry Cubed Bread
1/2 tsp  Ground Black Pepper
1/2 tsp  Kosher Salt
1 tsp  Garlic Powder
1/2 tsp  Dried Oregano
1 can  Campbell's Tomato-Rice Condensed Soup
3/4 cup  Beef Stock
6 - 8 Slices  American Cheese

In a large bowl combine sirloin, onion, egg and the dry spices, mixing until fully blended.  Form the beef mixture into 6 or 8 slightly flattened meatballs. 

Place the meatballs in a large skillet, cover, and brown on both sides over medium-high heat.  When the meatballs are browned, drain the pan drippings, reduce heat to low, and move the meatballs to one side of the pan.  Add the soup and beef broth to the skillet and blend with a spoon.  Then coat the patties with the sauce and rearrange the meatballs evenly in the pan.

Place a 1/2 slice of cheese on each meatball and place the remaining cheese in the sauce, stirring until the cheese is melted.  Pour additional sauce over the meatballs as needed.  Serve with garlic mashed potatoes and steamed spinach.  Serves 6 to 8.  Enjoy!!

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