1 lb. ground beef
2 tbsp. bread crumbs
1 egg, slightly beaten
3/4 tsp. salt
Dash of pepper

Mix together; form into 16 balls. Place in pan. Broil until brown. Turn once to brown other side.

SAUCE:

1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
3 tbsp. butter
1 sm. clove garlic, minced
1 can tomato soup
1/2 c. water
1 tbsp. Worcestershire sauce
3 c. hot cooked rice
1/4 c. chopped parsley

In skillet cook celery, onion, pepper, and garlic until tender but not brown, in hot butter. Add soup, water and Worcestershire sauce. Simmer for 10 minutes. Add meatballs; continue cooking for 30 minutes.

Combine rice and parsley; pack into an ungreased 5 1/2 cup ring mold. Turn out at once on warmed platter. Makes 4-6 servings.