Lean Hamburger -- about a pound
1 Egg per pound
Cup of minute / quick rice per pound
About 1/4 cup finely chopped onion (optional)
Salt and pepper to taste -- probably about 1 tsp. salt and 1/2 tsp. pepper
Garlic powder (optional, and sprinkle lightly if used)
1 can Condensed soup per pound
1 tablespoon cooking oil (I use Crisco shortening)
Cooking spray (optional)
If possible, use cast iron or stainless steel skillet
Casserole dish
Disposable kitchen gloves, you know, the food handler plastic kind

Preheat oven to 350°F. Add oil to cold skillet and bring to medium heat on stove. Oil is ready when a tiny drop of water makes the oil pop.

While heating oil, mix all ingredients except soup in a mixing bowl (I use disposable kitchen gloves with a little extra oil). Also fun to let the grandkids, mine, help with the mixin’. Definitely use disposable kitchen cloves. Mix well.

Form hamburger mixture into inch and a quarter to inch and a half balls and fry until light brown all over. Use a cooking spoon to gently add meatballs to skillet - do not dump and splash hot oil. Roll them around skillet to get nicely browned.

Place browned meatballs in very lightly greased casserole dish (I use Crisco cooking spray instead of shortening sometimes).

Mix soup and 3/4 cup of water in separate mixing bowl, then pour over meatballs.

Place in pre-heated oven until bubbly (about an hour, give or take).

Serve with crackers, cornmeal muffins, toast, or even biscuits. Oh, yes, and some veggies help to keep mom's everywhere happy.

Submitted by: Son Mike and daughter Bunny