Combine uncooked long grain rice, water, chopped onion, salt, celery salt, and pepper in a bowl.

Crumble ground beef over the rice mixture and mix well until combined.

Shape the mixture into 1 1/2-inch balls.

Heat vegetable oil in a large skillet over medium heat.

Cook the meatballs in the oil until they are no longer pink; drain any excess grease.

In a separate bowl, combine tomato sauce, water, brown sugar blend, and Worcestershire sauce.

Pour the tomato sauce mixture over the meatballs in the skillet.

Reduce heat to low, cover the skillet, and simmer for 1 hour, or until the rice is cooked and the meatballs are tender.