Cheese stuffed meatballs in easy tomato sauce

Such a simple easy dinner that comes together with very few ingredients. It is unbelievably tasty and it is one of our family's favourite dinners and I love it too as it is so quick to make. Our family actually just call it cheesy meatballs.

Ingredients:

½ cup rice
90g processed cheddar cheese*, cut into 1cm cubes
425g tomato soup
½ cup water
2 teaspoon Worcestershire sauce
500g mince
1 onion, chopped
1 egg
salt & pepper

1. Precook rice in a cup of boiling water for 5 minutes in microwave. Strain, rinse in cold water, set aside to dry as much as possible before using.
2. Combine soup, Worcestershire sauce and water in baking dish. Set aside.
3. Cut cheese into 10 – 12 cubes. Set aside.
4. Combine rest except cheese including drained rice.
5. Form into 10 –12 meatballs.
6. Add 1 cheese cube into centre of each ball, enclose cheese thoroughly
7. Place meatballs into soup mix.
8. Cover dish with lid, alfoil or baking tray
9. Bake @ 180o C for 1 hour (350o F)

Serve with mash potatoes, spaghetti or steamed rice

Hint: 

* The cheddar cheese is the long life type as shown below. It is such as what cheese sticks are made of, only we can buy it in blocks off the shelf near the preserves/jam and vegemite section in Australia. Mozzarella might be substituted instead. Regular cheddar cheese can be used but you'll find it has a habit of melting INTO the meatball rather than remaining as a lovely blob of molten cheese.

If you wish to cook this recipe in a thermal cooker such as a DreamPot or a slow cooker then fry the meatballs after forming so that the balls maintain their shape.