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Meatballs On Rice Recipe
|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)|
Serving size: Complete recipe
Calories 2716 Calories from Fat 1437
% Daily Value*
Total Fat 161 g248.3%
Saturated Fat 52.9 g264.4%
Trans Fat 0 g
Cholesterol 531.5 mg
Sodium 6546.7 mg272.8%
Total Carbohydrates 214 g71.4%
Dietary Fiber 27.9 g111.8%
Sugars 12.5 g
Protein 129 g258.7%
Vitamin A 12% Vitamin C 17.9%
Calcium 26.5% Iron 89.3%
*Based on a 2000 Calorie diet
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.