This is a variation to Porcupine meatballs
which is a favorite in our home.
1 lb. extra-lean ground beef
1/4 cup finely chopped onion
1/2 tsp seasoned salt
1/4 tsp garlic pepper
3/4 cup uncooked converted long-grain rice
1 cup half-and-half
1 (10-3/4 oz) can condensed tomato soup
1 (14.05 oz) can diced tomatoes with Italian seasoning
1 tsp. Italian seasoning
1/2 tsp. garlic
Parsley to garnish
Heat oven to 350F. Spray 2-quart casserole dish with non-stick cooking spary.
In medium bowl combine ground beef, onion, salt and pepper; mix well.
Shape mixture into meatballs; place in sprayed casserole dish.
In medium bowl combine all remaining ingredients except parsley; mix well.
Pour over meatballs. Cover tightly with foil.
Bake at 350F for 1-1/2 hours or until rice is tender.
Let stand 10 minutes before serving.
Sprinkle with parsley.
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