Combine ground beef, rice, eggs, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup or tomato sauce. Mix well. Shape mixture into about 20 small meatballs.

In a large non stick skillet, mix rest of soup, water, and Worcestershire together and bring to a boil. Carefully add the meatballs (this will or should prevent the meatballs from falling apart). Reduce heat, cover, and simmer 40 minutes or until meatballs are cooked through and rice is soft, stirring often. Serve with pasta or potatoes and a vegetable for a complete meal.

Preheat your oven to 180 C (350 F). Get out a 9x13 baking dish.

First thing I did was made the tomato sauce from the shortcut using tomato paste, very easy. You will use the full amount that the shortcut states. Use a ladle and put 2 scoops of sauce in the bottom of the baking dish to cover it evenly.

Combine ground beef, rice, eggs, parsley, onion, salt, pepper, Worcestershire sauce, and 1/4 cup of the tomato soup or tomato sauce. Mix well. Shape mixture into about 12 medium sized meatballs and place in the baking dish. If you have more meatballs than what will fit in the dish, use another smaller dish for those. Sprinkle with cracked black pepper.

Pour the rest of the soup or tomato sauce over the meatballs.

Bake for 1 hour. Then if using a counter top oven, switch to the top coil to brown up the tops a bit.

Not the greatest photo, as I topped 3 meatballs on my plate with shredded Mozzarella cheese.