Porcupine Meatballs

I'm not really sure why I love this recipe so much, I think it reminds me of how my mom use to make pork chops. She would brown them with onions and then pour tomato sauce over them and serve them with rice. I know this sounds strange but they were really good. I'm not a huge pork chop fan so this is kind of my way to get that saucy flavor with rice and I love it! These are super easy to make and you probably have all of the ingredients already so if you get the chance give them a try.

Sorry I missed lunch, and was in a hurry to get this in my belly, so not the prettiest pic!

1 lb ground beef
1 egg
1/4 c. uncooked, long grain rice
1/2 T. dried parsley
1 t. salt
dash of pepper
2 T. minced onion (I used dried minced onion)
2 cans tomato soup, divided
1 c. water
2 t. Worcestershire Sauce

Combine egg, rice, parsley, salt and pepper, onion, and 1/4 c. tomato soup. Crumble ground beef in and mix well. I use an ice cream scoop to scoop out balls and then using my hands help shape into balls. Place meatballs in 10 inch skillet over medium high heat. Combine remaining tomato soup, water, and Worcestershire and pour over meatballs. Bring to boil, then lower heat and cover with lid for 40 minutes, turning meatballs once or twice. Serve over rice and enjoy!