Ingredients for skillet and oven made:
1 lb ground beef
1/2 cup uncooked white rice
1/3 cup chopped onion (When there’s no time to chop onions, onion powder is one option. Substitute 1 tablespoon of onion powder for one medium chopped onion. For the best onion flavor, use frozen chopped onions or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals 1/4 cup minced raw onion.)
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 15 oz can tomato sauce
1 cup water, or more if needed
2 teaspoons Worcestershire sauce
Mix ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder and black pepper in a bowl. Roll the mixture into 12 meatballs. Heat a large skillet over med/high heat and add the meatballs. Cook turning occasionally to prevent burning until they are evenly browned. Drain and discard the grease. Pour the tomato Sause, 1 cup of water and Worcestershire sauce into the skillet; reduce heat to med/low cover and simmer about 45 minutes or until meatballs are no longer pink on the inside. Stir in more water if sauce becomes too dry.
Preheat oven to 350F. Place meatballs in a 8x8 square baking dish (spray with nonstick Pam). Cover with tomato sauce mixture. Bake covered for 45 minutes, then uncovered for an additional 15 minutes.