Swedish Meatballs - cooking recipe

Ingredients

1 1/2 lbs ground beef
1 medium onion, diced
2 teaspoons Worcestershire sauce
1/3 cup plain breadcrumbs
1 large egg
salt
pepper
2 (10 1/2 ounce) cans cream of mushroom soup
10 1/2 ounces water

Preparation

Mix by hand all ingredients except soup and water; form into balls.
Brown meatballs in large pan on medium heat. (I usually turn them two to three times and keep them covered while they are cooking, so the insides get cooked a little.)
Put meatballs on a paper towel to drain excess grease.
Put the soup and 1 full can (10.5 oz.) of water in a large pot or crock pot and stir down large lumps.
Add meatballs to soup.
Simmer for at least 45 minutes on the stove or cook on low for 6-8 hours in the crock pot.
Serve over egg noodles or rice.