Porcupine Meatballs

1 c. uncooked rice
1 c. water
2 t. onion powder
1/2 t. salt
1/2 t. celery salt
1 t. garlic powder
1/4 t. pepper
2 lb. ground beef
2 cans tomato soup
2 t. chili powder
1 T. Worcestershire sauce
1 c. water

Water, rice and spices

Mix

Add 2 lbs. beef

Mix up and make in to evenly sized meatballs, a scoop makes this a cinch!

One meatball

Heat up a big frying pan ready, add oil

Fry the meatballs in several batches, it is easier than all at once

Brown the meatballs, don't completely cook through.
I still haven't figured out how to get the meatballs to stay round,
they always end up flat on one side

Worcestershire Sauce, Tomato Soup and Paprika,
plus more water for the sauce.

Mix up and pour over browned meatballs.

You could finish them in the Crock-Pot if you want to make this ahead of time, cover with the sauce and I would say cook on high for a couple of hours

Otherwise, just return all of the meatballs to the big frying pan, add sauce and simmer for 20-30 minutes

I am sorry, we were hungrily eating up the meatballs for supper and I forgot to take a final picture.