Meatballs On Rice
|Ground beef||1 Pound|
|Chopped onion||3⁄4 Cup (12 tbs), divided|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon, divided|
|Seasoned salt||1 Teaspoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Quick cooking oats||2 Cup (32 tbs)|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
Combine ground beef, 1/4 cup onion, bread crumbs, egg, 1 tablespoon soy sauce and seasoned salt.
Shape into 20 to 25 meatballs.
Place in 12x8-in baking dish.
Microwave at High 5 to 6 minutes, or until set, but meat is still pink, rearranging after half the time.
Drain meatballs on paper towels.
Add remaining onion, mushrooms and celery to dish.
Cover with plastic wrap.
Microwave at High 4 to 7 minutes, or until tender.
Drain all but 2 tablespoons fat from dish.
Mix in remaining soy sauce, rice, soup and water.
Arrange meatballs on top.
Microwave at High 5 to 7 minutes, or until rice is tender and liquid is absorbed, pushing rice at edge of dish toward center after half the cooking time.