In a large mixing bowl, combine the lean ground beef, uncooked long grain rice, water, chopped onion, kosher salt, celery salt, garlic powder, and ground black pepper. Mix thoroughly by hand or with a spoon until all ingredients are evenly distributed. Shape the mixture into 12 uniform meatballs.

In a large skillet, heat the canola oil over medium-high heat. Place the formed meatballs in the skillet, cooking them until they are browned on all sides. Turn each meatball carefully during the process. This should take approximately 8 minutes. Once browned, carefully drain and discard any excess grease from the skillet.

Reduce the heat to medium-low. Add the tomato sauce, chicken stock, Worcestershire sauce, and granulated sugar to the skillet with the meatballs. Stir gently to combine without breaking apart the meatballs. Cover the skillet and allow the meatballs to simmer for approximately 45 minutes, or until the rice within the meatballs is fully cooked and the internal temperature of the meatballs reaches a safe level. If the sauce reduces too much during cooking, add additional chicken stock as necessary to maintain the desired consistency.

Once the meatballs are thoroughly cooked, remove from heat and allow them to rest briefly before serving. They may be garnished with freshly chopped parsley if desired.