1. Mix beef, crumbs, salt, ½ cup buttermilk, and rice.
  2. Shape into two dozen meatballs (about 1" thick).
  3. In large skillet, brown meatballs in margarine on all sides; pour water over; cover tightly.
  4. Boil until rice is tender and meat is cooked (about 30 minutes).
  5. Remove from skillet.
  6. Mix remaining 1 cup buttermilk with arrowroot to form smooth paste; stir into liquid remaining in skillet.
  7. Stirring constantly, cook until gravy is thick (do not boil).
  8. Return meatballs to pan and gently heat.
  9. Serve with gravy.
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