Porcupine Meatballs

1 egg
2 (10.75 ounce) cans
condensed tomato soup
1/4 cup instant rice
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon onion salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1/4 cup Worcestershire sauce
   
Makes 4 to 6 servings.
1 Lightly beat egg with a fork, then add a heaping
tablespoon of the soup and mix lightly. Mix in rice, onion,
parsley, onion salt and pepper. Stir in the ground beef and mix
well with hands. From mixture into 1 1/2 inch round meatballs.
2 Coat a large skillet over medium heat with cooking
spray. Cook meatballs and brown on all sides.
3 Combine remaining soup with Worcestershire (you can
increase or decrease Worcestershire to your liking), stir until
smooth, then spoon over meatballs. Cover with lid and simmer
for 20 to 30 minutes, stirring every few minutes.