1/2 cup of uncooked white rice
1/4 cup of ketchup
1/3 cup of finely chopped onion
1 egg, beaten slightly
1/4 teaspoon of celery salt
1 teaspoon of Italian seasoning
1/2 teaspoon of garlic powder
1 teaspoon of salt
1/4 teaspoon of black pepper
Sauce:
2 can of condensed cream of tomato soup
2 teaspoons of Worcestershire sauce
1 cup of water
Start by combining all the meatball ingredients in a mixing bowl and mixing it together by hand. Roll the resulting mixture into 20 meatballs, each about an inch and a half. Put the meatballs in a big skillet. In another mixing bowl, mix together your cream of tomato soup, Worcestershire sauce and water. Pour the sauce into the skillet and bring it all to a boil over medium heat. Gently turn the heat down and simmer it for 15 minutes, covering the pan. Carefully turn the meatballs over and cook them for another 25 minutes, until they’re completely cooked through.