1 lb Ground beef (historically used 85/15, recently using 93/7)–will make 15-18 1″ meatballs
1 Egg
1 Tbsp Worcestershire Sauce
½ Tbsp Seasoned Salt
1½ cup Stove Top Stuffing
1 Can Cream of Mushroom Soup (98% Fat Free or Traditional)
1 Can Franco-American/Campbell’s Mushroom Gravy–or Beef Gravy (Fat Free only exists for the Beef Gravy)
Rice (I like 2 cups uncooked white rice and 3 cups liquid to ensure enough for 4 people and possible leftovers)
Instructions
Start rice in rice cooker or covered pot
In a medium mixing bowl, combine ground beef, egg, worcestershire sauce, seasoned salt, and stuffing
Mix. Add more stuffing if it is too wet, but don’t make it too dry to stick together, because there isn’t really a good way to re-moisten it.
Loosely roll into approximately 1″ round meatballs and place into 12″ non-stick frying pan (I’ve never needed to use oil or Pam)
Cover pan and heat on medium high
When bottom of the meatballs are browned (3-5 minutes), turn them all over to an uncooked side, and continue to cook covered for another 3-5 minutes until that side is browned. Turn them to the least cooked side that remains for another 3-5 minutes (three sides altogether).
Pour/scoop the can of mushroom soup and the can of mushroom (or beef) gravy into the pan. You can mix the gravies in a bit, but it won’t blend or really look like gravy until it heats up, so cover it again for another five minutes or so.
Stir meatballs in gravy until it is evenly blended and distributed.
Serve over (or adjacent to–as my brother would do) rice, with a suitable salad or veggie (we always did corn or peas).
Notes
If you wish it slightly more authentic, substitute a ⅓ cup of diced onions and ⅓ cup of diced peppers and 1 or 1½ cups of stuffing (Pepperidge Farm is what my mom always used) for the Stove Top Stuffing.
Recipe by The Taste Place at https://www.thetasteplace.com/moms-meatballs-and-rice-with-mushroom-gravy-an-updated-childhood-favorite/