1 lb. ground meat (veal, beef or pork)
1 egg
Chopped onion, browned in butter
1/4 tsp. sage
Salt & pepper to taste
1/4 c. uncooked rice, that has been brought to a boil in water or beef bouillon stock

Mix all ingredients and form into balls. Arrange in a shallow casserole. Add 1 can tomato soup and 1 can water. Bake in moderate oven until done, 25 to 30 minutes. Meatballs are delicious served with au gratin potatoes, brussel sprouts and a fruit salad. An extra can of soup can be used for more gravy. Minute Rice cannot be used.