Recipe: Cocktail Meatballs (using Minute Rice)

COCKTAIL MEATBALLS

1 1/2 pounds ground beef
1 cup dry Original Minute Rice
1 (11 oz.) can Campbell's Condensed Zesty Tomato Soup, divided use
1/2 cup finely shredded carrot
1/3 cup finely chopped onion
1 egg, slightly beaten
1 teaspoon ground ginger, divided use
3/4 cup water
1 tablespoon soy sauce
1 tablespoon vinegar
1 teaspoon brown sugar

Mix ground beef, rice, 1/4 cup of the soup, the carrot, onion, egg and 1/2 teaspoon of the ginger. Form into 1-inch meatballs. Place on greased baking sheets.

Bake at 400 degrees F for 15 minutes or until browned. Drain fat.

Meanwhile, heat remaining soup, water, soy sauce, vinegar, brown sugar and remaining ginger in skillet. Add meatballs, stirring to coat. Cover; simmer 5 minutes.

Makes 50 to 60 meatballs
From: Recipelink.com
Source: Recipe booklet: Soup'N Rice Recipes, Minute Rice, 1990