Old school...made new...

The base of this recipe is as old school as it gets. It's been around since the first Campbell's soup cook book; traditional rice meatballs topped with tomato soup. But I thought it was about time for a recipe make-over. I took some ingredients I had left over from my Sweet & Spicy Orange Glazed Chicken, and gave my tomato soup a new little flavor twist.

It was rather delicious and a big hit at our house! Hope you enjoy!


SWEET SAUCY RICE MEATBALLS
(Mindi Original)

SWEET SAUCE
¼ C. lime juice
½ C. orange marmalade
1 can tomato soup
4 T. brown sugar
2 t. mustard
1 t. Cajun spice
1 t. salt

MEATBALLS
1 lb. lean ground beef
1 small onion, grated
2 egg whites
1 C. prepared rice (brown or white)
1 C. Panko bread crumbs
salt & pepper
2 T. sweet sauce

1. In a medium sauce pan combine all the ingredients for the sauce. Over medium heat, bring the sauce to a boil. Allow to boil just long enough to incorporate the ingredients. Take off the heat and set aside.
2. In a large mixing bowl combine the ground beef, onion, egg whites, rice, bread crumbs, salt, pepper and 2 T. of the prepared sweet sauce.
3. Using your hands, gently mix all ingredients until incorporated.
4. Take a pastry brush and brush some sauce in the bottom of a 9 x 13 baking dish.
5. Form 2” diameter meatballs and line into the 9x13 pan. (I usually get about 20 meatballs, but you can make them as big or little as you like.)
6. Poor the remaining sauce over the top of the meatballs. Use the pastry brush to coat all sides of the meatballs in the sauce.
7. Bake at 350 degrees for 45-60 minutes. The time may vary based on the size of your meatballs.

Serves 6 adults.

(This recipe made a lot of meatballs. We like leftovers, so that’s not a problem. Next time I make it however, I will either double the sauce or cut the meatball recipe in half. My husband would have liked a little more sauce.)