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Meatballs With Rice And Celery Recipe
|Lean ground beef||1 Pound|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Minced parsley||1 Teaspoon|
|Uncooked rice||1 Cup (16 tbs)|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Onion||1 Large, chopped|
|Cream of asparagus||10 3⁄4 Ounce|
|Water||2 Cup (32 tbs)|
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 mg
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
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 350Â° oven for 1 hour or until liquid is absorbed and rice is tender.