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Meatballs with Rice Recipe

A pound of ground beef goes a long way in this recipe. I especially like to take it to potluck suppers.—Mina Dyck, Boissevain, Manitoba

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Meatballs with Rice Recipe

Prep: 15 min. Bake: 1 hour 20 min.

Yield: 6-8 Servings

15 80 95

Ingredients

1 pound ground beef
1/2 cup rolled oats
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1/2 teaspoon celery salt
1 teaspoon dried parsley flakes
2 cans (10-3/4 ounces each) condensed cream of asparagus soup, undiluted
2 cups water
1 cup uncooked rice
1-1/2 cups sliced celery
1 large onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained

Directions

In a bowl, combine the beef, oats, 1/2 teaspoon salt, pepper, celery salt and parsley. Shape by tablespoonfuls into meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until browned.
Meanwhile, combine rice, celery, onion, mushrooms, soup, water and remaining salt. Transfer meatballs to a greased 3-qt. casserole; pour soup mixture over. Cover and bake at 350° for 1 hour or until liquid is absorbed and rice is tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 250 calories, 9 g fat (3 g saturated fat), 39 mg cholesterol, 866 mg sodium, 28 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Meatballs with Rice in Country Ground Beef , p44