Meatballs With Rice And Celery Recipe
Ingredients
| 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) |
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
Directions
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.
Chef
