2 lbs. lean ground beef
3 tbsp. oil
3/4 c. chopped celery
1 c. chopped onion
1 (8 oz.) can tomato sauce
1 c. water
1/2 c. chili powder
1 tbsp. dried parsley flakes
1 tbsp. garlic powder
1 1/2 tsp. salt
1 tsp. red pepper
1/2 c. grated Parmesan cheese

Cook meat in oil until meat loses redness. Meat should be crumbly. Add celery and onion. Cook 10 minutes. Add tomato sauce, water, chili powder, parsley, garlic powder, salt and red pepper. Mix well, bring to a boil, simmer 1 hour, stirring often. When done, remove from heat, skim off excess fat if any. Add cheese. Stir well to melt cheese. Cool, then chill in refrigerator. Measure meat into single level tablespoons, rolling into round balls. Put in refrigerator to keep cool.

RICE FOR RICE BALLS:

3 c. med. grain rice
7 c. water
1 1/2 tsp. salt
1/2 stick butter
3 eggs, well beaten
Bread crumbs (Italian)
Oil for deep frying

Cook rice in 4 quart pot. Bring to a boil, turn heat to low and cook 20 minutes, covered. When done, add 1/2 stick butter. Stir until well mixed and a little mushy. Measure into 1/3 cup measures (level) and place on well oiled cookie sheet (oil measuring cup before measuring rice). Let cool. To form rice balls, make indentation in rice patty to put meat ball (like a bird nest). Bring rice over meat ball, pinching and sealing completely, making round ball. Let dry. Roll in well beaten egg, then in seasoned crumbs. Fry in deep fat fryer until brown. About 8 minutes at 350 degrees.