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“This is a old family hand-me-down from my great grandmother who probably got it from her mother. Just the smell of it reminds me of home! And it's so easy to tweak it to make it your own. Also very kid frendly. The original calls for hamburger but as a personal preference I use turkey. THe meatballs also freeze great so you can just pop them in the sauce whenever you're in the mood!”
24-26 meatballs

Ingredients Nutrition


  1. In a large sauce pan, pour in tomato soup, seasonings and 1 1/2 cans water, and heat to a boil.
  2. In a mixing bowl, combine the meat, rice, egg, soy sauce, barbeque, garlic and onion powders and salt and pepper. Mix together.
  3. Gradually add the bread crumbs, adding more if needed, until the mixture becomes firm enought to roll.
  4. Roll out into golf ball size balls onto a cookie sheet.
  5. Once soup has come to a boil, add in the meatballs, cooking on medium heat for about 20 minutes, or until meat is cooked. If sauce becomes too thick, add more water.
  6. Turn heat to low and simmer for another 10 or until rice is completely cooked and sauce is thickened.

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