• 1 pound lean ground beef (15% fat)
• 1/2 cup uncooked brown or white rice
• 2/3 cup nonfat or 1% milk
• 1 egg, slightly beaten
• 1/2 cup chopped onion (1/2 medium onion)
• 1/2 cup shredded carrot
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10.5 ounces) condensed soup (try tomato, cream of mushroom or other flavors)
• 3/4 cup nonfat or 1% milk

1. Preheat oven to 350 degrees. Lightly spray or oil a shallow baking dish (9″ x 13″ x 2″) with cooking spray.

2. Combine beef, rice, milk, egg, onion, carrot, salt and pepper. Use a spoon to form 24 meatballs and place in baking dish.

3. In a separate bowl, combine soup and milk to make the sauce. Mix well. Pour sauce over meatballs.

4. Cover pan tightly with foil. Bake for 1 hour.

Refrigerate leftovers within 2 hours.