(by Mary Jones)
2 lb. ground beef
1 c. Minute Rice
garlic salt, onion salt, seasoning salt, or salt and pepper to taste
2 cans cream of mushroom soup
Mix ground beef and rice.
Add seasonings to taste.
Form mixture into small meatballs.
Coat a cast iron skillet with a film of vegetable oil, and brown the meatballs on all sides.
Place in a baking or roasting pan that has a lid.
Preheat oven to 350 F.
In the same pan that was used to brown the meatballs, add the soup and 3/4 can of water.
Cook until browned and somewhat reduced. Pour soup mixture over meatballs and bake, covered, for 40 - 45 minutes, until fully cooked.
Serve over rice or potatoes.
(Read Bambi and Bullwinkle Stew, the story that accompanies this recipe.)