This is a sour cream free take on the traditional dish. I'm still playing around with the amount of rice needed.
Ingredients
- For the Meatballs
- ¾ c rice (not instant)
- 1 cap of browning sauce
- garlic powder to taste
- 2 tbsp veggie oil
- 1 lb ground beef
- 1 c oats
- 1 package brown gravy mix
- Onion powder to taste
- 1 handful parsley
- 1 egg
- Italian Seasoning to taste
- For the Topping/Sauce
- 1 package Onion Soup Mix (or minced onions)
- 1 cap browning sauce
- 1 package brown gravy mix
- 1 can cream of potato soup
- 1 tbsp veggie oil
- 2 c water
Instructions
Soak rice 2 to 3 hours. Than drain.
Combine soaked rice, and everything for the meatballs.
Make into small meatballs
Cook in electic skillet at 325 deg F to 350 def F
Brown evenly. Turn every 30 min or so.
After about 30 min, start the sauce.
Sauce: In a med bowl, mix all sauce ingredients together.
Pour the sauce on the meatballs. Add enough water to completely cover the meatballs.
Cover and cook at 325 for at least 1 hour until meatballs are completely cooked. Stir every 20 min. Take the lid off for the last 20 min.
