Roasted Red Pepper Porcupine Meatballs

In a large mixing bowl, combine beef, 1/4 cup rice, egg, parsley, shallot, garlic, paprika, salt & pepper, and 1/4 cup water. Mix thoroughly and shape into 2 meatballs and place in a high-sided skillet (with cover) with space in between meatballs.

Mix remaining tomato sauce, roasted red pepper soup, 1/2 cup water, and Worcestershire sauce and pour over meatballs.

Add the remaining 1/4 cup rice in between the meatballs and make sure rice is coated with the sauce so it will cook properly.

Heat oven to 350 and place covered skillet in oven for 55 minutes.

Top with chopped parsley and ENJOY!