Pour tomato soup and these 2 ingredients over raw ground beef into a baking dish for a family dinner that disappears in seconds

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or a little oil.

In a large bowl, combine the ground beef and uncooked long-grain white rice. Sprinkle with the salt and pepper if using. Use clean hands to gently mix just until the rice is evenly distributed through the meat, being careful not to overwork the mixture.

Shape the beef and rice mixture into golf ball–sized meatballs, about 1 1/2 inches in diameter. You should get roughly 18–24 meatballs, depending on size. Arrange them in a single layer in the prepared baking dish, leaving a little space between each one.

In a medium bowl or large measuring cup, whisk together the condensed tomato soup and water until smooth and pourable.

Pour the tomato soup mixture evenly over the raw meatballs in the baking dish, making sure each one is coated and there is sauce around them. The meatballs should be mostly submerged, with some tops peeking out.

Cover the baking dish tightly with foil to keep the moisture in so the rice cooks through. Place the dish on the center rack of the preheated oven.

Bake covered for 45 minutes. Carefully remove the foil (watch out for steam), then return the dish to the oven and bake uncovered for an additional 20–25 minutes, or until the meatballs are cooked through (no pink in the center and an internal temperature of 160°F/71°C) and the rice inside is tender.

Let the meatballs rest for 5–10 minutes after baking so the sauce can thicken slightly. Spoon the tomato gravy over the meatballs before serving, and enjoy hot with your favorite sides.

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