Ashley's Porcupine Balls

1 pound ground beef
1 can Cream of Mushroom soup (I use the Low Sodium)
1 can Water (I use the same can from the soup to get the extra soup out)
1 box BEEF Rice (I use the Rice-A-Roni Low Sodium)

Directions:
1- Mix the ground beef with the rice (not the seasoning), in a bowl with your hands and form 1 1/2" rounds.
2- Brown meatballs in a large skillet over medium heat until browned all around.
3- Add Cream of Mushroom soup, Water and the seasoning packet from the rice to the meatballs.(DONT FORGET THE SEASONING! I've done it too many times & it ruins it if you forget it!LOL) Mix well, reduce heat and cover. Allow to simmer until meat is cooked through, rice is tender and soup forms gravy. (You'll be able to see the 'spines' of the Porcupine Balls as the rice cooks thoroughly.)
4-Serve with mashed potatoes and veggie of choice.