Our children enjoyed making bumpy meatballs when they were young. This version uses the low sodium Condensed Cream of XXX Soup to reduce the sodium.
- 1½ lb lean ground beef, chicken, or turkey
- ½ cup uncooked regular white rice
- ¼ cup water
- 1 Tbsp minced onion
- 1 Tbsp low sodium Worchestershire sauce
- ¼ tsp Mrs Dash Steak Grilling Seasoning blend
- 1 can cream of XXX soup (see recipe: you will use ⅓ cup of the soup mix and 1¼ cups water)
- ½ cup mushrooms, finely diced
- 1¼ cup skim milk
- Paprika
- Preheat oven to 375 degrees
- Mix together beef, rice, ¼ cup water, onions, Worchestershire sauce, and Mrs Dash seasoning.
- Shape into 16 meatballs and brown in skillet, turning once (don't cook them completely; just brown them.) Remove meatballs from the skillet and place them in an ungreased casserole dish.
- Combine soup mix with water, mushroom, and milk.
- Mix well and pour over the meatballs.
- Sprinkle paprika on top.
- Bake uncovered for 50 minutes.
Note that sodium percentages depend on which daily reference you use. The estimated 62 mg of sodium per serving implies that one serving of this recipe provides:
- 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
- 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
- 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
