With the rack in the middle position, preheat the oven to 180 °C (350 °F). Prepare a 33 x 23-cm (13 x 9-inch) baking dish.
In a large bowl, with your hands, combine the beef, rice, onion, and 15 ml (1 tablespoon) of tomato soup. Season with salt and pepper.
With your hands, shape into 16 to 18 balls, counting about 45 ml (3 tablespoons) of the meat mixture for each. Place in the baking dish.
In a measuring cup, combine the remaining tomato soup and juice. Pour over the meatballs.
Bake for about 1 hour. Halfway through cooking, drizzle the meatballs with the tomato sauce. Sprinkle with the parsley. Serve with mashed potatoes.
This recipe is perfect to use cooked rice leftovers. If you don’t have 250 ml (1 cup) of cooked rice on hand, cook about 125 ml (1/2 cup) of rice in 250 ml (1 cup) of water. Make sure to have 250 ml (1 cup) of cooked rice.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.