Creamy Tomato Meatballs & Rice

This is a variation to Porcupine meatballs

which is a favorite in our home.

Ingredients

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.

Enjoy :)

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