Preparation:
Combine meat, rice, egg, onion, salt, and 1/4 cup of the soup; mix well. Shape in about 20 small balls; place in casserole dish or baking pan. Mix remaining soup, water, and Worcestershire and pour over meatballs. Bake at 350 for about 1 hour. Leftovers can be frozen and reheat nicely, micro, oven or in saucepan. |
