2 cups water
3 tablespoons olive oil
1 pound lean ground beef
2 celery stalks, quartered
2 carrots, quartered
3 (15 ounce) cans black beans
3 1/2 cups cooked black beans, undrained
2 (10 ounce) cans condensed tomato soup
1/2 cup marinated black beans
1 bunch fresh parsley, garnish
In a large pot over medium heat, combine water, olive oil, beef, celery and carrots; browning well over medium heat for 15 minutes or until vegetables are soft. Drain fat and cook, stirring, until meat can begin to pull together.
Place beef and vegetables into a second large bowl. Brown on both sides over medium heat. Mix together celery/red onion mixture, black beans, celery packet, tomato soup, marinated black beans, tomato soup and assorted other assorted herbs. Let stand for 15 minutes.
Form meat in tablespoon into meatball shape, with sides heaping. Add vegetables, meat balls or meat meat to meatball, and cook, turning and rolling over, for 10 minutes. Transfer meatballs to a 4 x 8 casserole dish.
Bake uncovered for 30 minutes, or until well done. Garnish meatballs with parsley-spiced lemon zest.