Mom's Rice & Meatballs (With Pickles)

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READY IN: 4hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix ground beef with egg, milk, worcestershire sauce, onions, 1/4 cup diced dill pickles, cracker crumbs, parsley, dash of salt and pepper.
  • Form into meatballs and brown all sides in frying pan.
  • Add cream of celery soup to stock pot or crock pot with 1 can water, remaining pickles, and pickle juice and stir until blended.
  • When the meatballs are browned on all sides, drain any grease and transfer them to the soup mixture.
  • Try to cover them all with the soup for better cooking results.
  • Cover with lid and simmer for 1 hour on the stove or for 4 hours on low in a crock pot.
  • Tip: Stir often to make sure that the meatballs are not sticking to the pot, and the soup is not boiling.
  • Serve over white or brown rice, or egg noodles.
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