2 lbs (1 kg) lean ground beef

1 cup (250 ml) cooked long grain rice

1/2 cup (125 ml) chopped onion (1 small onion)

1 can 10 oz (284 ml) condensed tomato soup, undiluted

1 can 19 oz (540 ml) tomato juice

Chopped parsley, to taste

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Prepare a 33 x 23-cm (13 x 9-inch) baking dish.

In a large bowl, with your hands, combine the beef, rice, onion, and 15 ml (1 tablespoon) of tomato soup. Season with salt and pepper.

With your hands, shape into 16 to 18 balls, counting about 45 ml (3 tablespoons) of the meat mixture for each. Place in the baking dish.

In a measuring cup, combine the remaining tomato soup and juice. Pour over the meatballs.

Bake for about 1 hour. Halfway through cooking, drizzle the meatballs with the tomato sauce. Sprinkle with the parsley. Serve with mashed potatoes.

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