Ingredients
1 cup instant rice
1 small onion diced
1/2 tsp Worcestershire sauce
1-13.25 oz can mushroom stems and pieces
1-14.5 oz can beef broth
1-10.5 oz cream of mushroom soup
1 tps season salt
Black pepper to taste
Directions
Mix together ground chuck, onions, Worcestershire, rice, season salt, pepper and half of the mushroom liquid. Roll into meatballs. I usually get 11 to 12 larger size meatballs. You can make them smaller if you like. Brown in skillet with 2 tbsp butter on all sides. Pour in remaining mushrooms with liquid. Whisk together, soup and beef broth. Pour over meatballs an stir to coat. Cover and cook medium low for 35 minutes. Enjoy!