Soak your rice for 10 minutes then rinse. In a small pot, partially cook your wild rice until just tender. Add more water to the pot if required. Drain your rice of any additional water and set aside.

Mix the ground beef, rice, egg, onion powder, salt, paprika, garlic powder, and black pepper together in a bowl. Roll the mixture into meatballs. I used an ice cream scoop to get the perfect portions.

Place the meatballs in square baking dish, 8X8X2 inches. Mix the tomato soup, one can of water, Worcestershire sauce and garlic powder together. Pour over meatballs. Cover and cook in 350 F oven for 45 minutes or until rice is tender. Add additional water if the sauce gets too thick. When the rice is fully cooked, uncover and cook for an additional 15 minutes.