Mix the ground beef, rice, beaten egg, onion, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large bowl. Roll into 2 tablespoon-sized balls and place them on a plate.
In a large oven-safe skillet over medium heat, add the vegetable oil. Once hot, fry the meatballs for a few minutes on each side until golden brown.
Wipe out any excess oil.
Mix together the tomato soup and beef stock, pour over the meatballs, and bring to a simmer. Take off the heat.
Cover with foil or a lid and bake for 30 minutes. Uncover and bake for an additional 30 minutes until the rice is tender.
Add fresh chopped parsley for garnish if using, and serve immediately.
Notes
We like to serve these meatballs over steamed rice, but they are also good over egg noodles or mashed potatoes.
You can use ground sausage, ground turkey, ground chicken, or ground pork in place of the beef, or any ground meat mixture you would like.
Keep leftovers in the fridge for up to 3 days, or freeze them for up to 3 months.
Reheat leftovers in the oven, microwave, or on the stove until heated through.
I used a cast iron skillet to make mine, but you can use any oven-safe skillet. I love this recipe because you only have to dirty one pan. However, if you don’t have an oven-safe skillet, you can place the meatballs into a baking dish, bring the sauce to a simmer on the stove top and pour it over the meatballs, then cover and bake as directed.