In a large mixing bowl, mix the ground beef, white rice, garlic powder, onion powder, salt, ground black pepper, brown sugar, and diced onion. Mix until all blended.
Add the egg and mix until the egg is incorporated into the mixture.
Using a medium size cookie scoop (OXO GOOD GRIP 1 ½ tablespoons), scoop the meat mixture into balls.
Roll in the palm of your hands and place on a plate.
Preheat the oven to 350 degrees F
Warm an oven-proof skillet, medium heat, add oil if needed, and brown the meatballs for 2 minutes on each side.
In a separate bowl, whisk together water, beef broth, and tomato condensed soup
Once the meatballs are browned, pour the soup mixture over the meatballs.
Baked covered in a preheated oven for 30 minutes.
Uncover and use a spoon to baste the sauce over the meatballs and cook for an additional 20-25 minutes or until the meatballs are cooked with an internal temperature of 165 degrees F
Serve and Enjoy!
Notes
Store in the fridge for up to 4 days. You can freeze uncooked meatballs in a freezer-safe bag for up to 3 months.
Re-warm: Rewarm in a pan with a hint of water to create moisture for 3 to 4 minutes or until heated through.