1 pound lean ground beef
1 cup Italian seasoned bread crumbs
1 large red onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup water
2 tablespoons white sugar
3 cups water
1 medium head iceberg lettuce, washed
1 (8 ounce) can tomato soup
salt to taste
ground black pepper to taste
1/2 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C). Place beef mixture in a large bowl. Mix bread crumbs, tomato, water, sugar, and water. Mix well. Spread mixture in a 9x13 inch baking dish. Spread tomato soup over meat mixture, spreading evenly. Pour tomato soup over meat mixture.
Bake uncovered in preheated oven for 30 to 40 minutes or until internal temperature of meat reaches 180 degrees F (80 degrees C). Serve with marinara sauce or vegetable oil spray.
When meatballs are cool, remove meat from baking dish and place in shallow baking dish. Spread tomato marinara sauce over meat. Sprinkle cornstarch over meat, seal edges of pan. Bake for an additional 5 minutes or until cornstarch is melted. Remove from oven and sprinkle with basil.
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