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Meatballs With Rice And Celery

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  Lean ground beef 1 Pound
  Rolled oats 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Minced parsley 1 Teaspoon
  Butter/Margarine 3 Tablespoon
  Uncooked rice 1 Cup (16 tbs)
  Sliced celery 1 1⁄2 Cup (24 tbs)
  Onion 1 Large, chopped
  Mushroom 8 Ounce
  Cream of asparagus 10 3⁄4 Ounce
  Water 2 Cup (32 tbs)

Mix together the ground beef, rolled oats, salt, celery salt, pepper, and parsley.
Roll meat into balls the size of medium-sized walnuts.
In a large trying pan over medium heat saute meat balls until brown on all sides in the butter or margarine.
Arrange half the browned meatballs in the bottom of a greased 3-quart casserole.
Cover with the rice, celery, and onion, and top with the remaining meatballs.
Combine the mushrooms and their liquid, soup, and water; pour over all.
Cover and bake in a 350° oven for 1 hour or until liquid is absorbed and rice is tender.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2344 Calories from Fat 769

% Daily Value*

Total Fat 87 g133.9%

Saturated Fat 39.1 g195.4%

Trans Fat 0 g

Cholesterol 356.8 mg118.9%

Sodium 2165.6 mg90.2%

Total Carbohydrates 255 g85.1%

Dietary Fiber 24 g96.1%

Sugars 24.9 g

Protein 131 g262.6%

Vitamin A 47.2% Vitamin C 66.8%

Calcium 28.2% Iron 97.8%

*Based on a 2000 Calorie diet

Meatballs With Rice And Celery Recipe