Porcupine Meatballs

I like these because they have kind of meatloaf texture and flavor. The nice part is that they are easier to serve because you don't have to deal with slicing it like you do meatloaf. I serve them over rice using the sauce as the gravy.

Ingredients:

1 1/2 lbs. of hamburger
2/3 cup long grain rice
1/2 cup water
1/4 cup chopped onion (optional)
1 tsp. Lawry's season salt
1/4 tsp. garlic powder
1/8-1/4 tsp. pepper
1 15 oz. can tomato soup
2 tsp. worcestershire sauce
1 cup water

Directions:

Preheat oven to 350 degrees. Mix hamburger with rice, 1/2 cup of water, (chopped onion), season salt, garlic powder, and pepper. Form meat mixture into 1 1/2-inch balls. Place the porcupine meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the porcupine meatballs. Cover with lid or foil and bake at 350° F. oven for about 45 minutes. Uncover and bake porcupine meatballs 15 minutes longer.