Swedish Meatballs With Rice
|Ground beef||1 Pound|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Egg||1 , slightly beaten|
|Chopped parsley||2 Tablespoon|
|Shortening||1 Tablespoon (Use if necessary) (Optional)|
|Canned cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Finely chopped dill pickle||1⁄4 Cup (4 tbs)|
|Cooked rice||2 Cup (32 tbs)|
Mix thoroughly beef, bread crumbs, onion, egg, and parsley; shape into 16 meatballs.
In skillet, brown meatballs (use shortening if necessary) ; pour off fat.
Stir in soup, water, and pickle.
Cover; cook over low heat 20 minutes or until done.