This may be an old-fashioned meatball recipe, but it is filled with vibrant flavors. Passed from one generation to another, this vintage recipe is now four generations old and still rocking!
Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes
¼ cup ketchup
⅓ cup onion, finely chopped
1 pound ground beef
½ cup uncooked white rice
1 large egg, lightly beaten
¼ teaspoon black pepper
1 teaspoon dried Italian seasoning
¼ teaspoon celery salt
1 teaspoon salt
½ teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 can condensed cream of tomato soup
1 cup water
1–2 tablespoons flat-leaf parsley, chopped
1½ cups cheddar cheese, shredded
Combine all of the meatball ingredients in a medium-large bowl. Shape into around 20 meatballs.
Combine all the sauce ingredients in another bowl.
Heat the sauce over medium heat in a medium saucepan or skillet.
Add the meatballs and stir-cook until the mixture boils.
Cover and simmer over low heat for about 15 minutes. Stir the mixture and simmer for 20–25 minutes more until cooked well.