Porcupine meat balls.....allrecipes.com with a modification

I mixed and cooked the recipe in the same saucepan (less cross contamination) Garlic, onion and beef powder.

I used converted rice.  I did not add water the recipe called for.

all mixed together.....my scoop was too large so I divided them in 1/2 before rolling.

I like to brown them before adding tomato soup.

Lid on, simmer about 20 minutes.

seems very runny but I serve mine with the lots of sauce (and ketchup).  Serve with salad.

If baking in the oven, place the tomato soup on top of the meat by dotting it on.

Smooth the sauce all over the meat (I use a spatula)

Bake at 325 for 35 minutes.