Alpine Meatballs
Source of Recipe
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Recipe Link: http://busycooks.about.com/od/groundbeefrecipes/r/alpinemeatballs.htm A combination of shredded Swiss cheese, chopped celery
leaves, nutmeg, and cooked rice in these tender meatballs.
Alpine Meatballs
1/2 pound ground beef
1/2 pound ground pork
1 + 1/2 cups shredded Swiss cheese, divided
1 egg, beaten
1/2 cup finely chopped onion
1/4 cup chopped celery leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup cooked rice
10 3/4 ounce can condensed cream of celery soup
3/4 cup milk
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 cups cooked rice
Heat oven to 350 degrees.
In large bowl, combine beef, pork, 1/2 cup Swiss cheese,
egg, 1/2 cup finely chopped onion, celery leaves, nutmeg,
allspice, and 1 cup cooked rice and mix gently.
Roll into 1 inch meatballs and place on a large baking pan.
Bake for 20-30 minutes until browned.
Combine 1 cup Swiss cheese with soup, milk, garlic,
Parmesan cheese, and 2 cups cooked rice in large bowl.
Add cooked meatballs and mix gently.
Pour into 3 quart baking dish.
Bake at 325 degrees for 40-45 minutes, until sauce
bubbles around the edges.
Serves 8
To freeze:
Bake meatballs and cool completely in refrigerator.
Combine with remaining ingredients and pour into lined
baking dish. Wrap, label, and freeze up to 3 months.
To thaw and reheat:
Thaw overnight in refrigerator. Stir casserole gently,
then bake at 350 degrees F. for 30-45 minutes until hot
and bubbly.
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