In a glass or stainless steel, bowl combine ground beef, rice, egg, 1/2 the diced onion, garlic, salt, pepper, and 1 stock cube or 2 tsp of stock powder.

When fully combined use a tablespoon and form your meatballs. You should make around 20-22 balls - make sure they are around the same size for even cooking.

Add oil to the Dutch oven and set the heat setting to low.

Add meatballs to brown them off. Leaving enough room to be able to turn them around - remove when browned. You will probably have to do them in 3/4 batches.

When complete in the Dutch oven add tomato soup, 3/4 cup of water, 1 stock cube or tsp of stock powder, Worcestershire sauce, and brown sugar. Stir while the sauce heats through.

Return the meatballs to the Dutch oven and gently spoon sauce over the balls. When the Dutch oven reaches a simmer cover then cook for 35 minutes.

To avoid sticking and burning to the bottom of the Dutch oven ensure the heat is not too high or place the Dutch oven on a trivet over the heat.

You can also stir 1-2 times during cooking to avoid sticking.