Meatball Mayham
Beef Quick and Easy - Freeze and Reheat

Meatball Mayhem

Chef

 

Meatball Mayham

Meatball Mayhem

Florence
Course Entree
Cuisine American

Ingredients
  

  • 1/2 lb ground chuck
  • 1/2 lb ground pork
  • 1 1/2 Cups shredded Swiss cheese divided
  • 1 egg slightly beaten
  • 1 small onion chopped
  • 1 teaspoon celery salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3 Cups cooked rice divided
  • 1 10 oz can cream of mushroom soup
  • 3/4 Cup milk
  • 3 garlic cloves minced
  • 1/2 Cup grated Parmesan cheese
  • Aluminum foil
  • Freezer wrap

Instructions
 

  • Place the ground chuck and ground pork into a large mixing bowl.
  • Add the egg, onion, celery salt, nutmeg and allspice.
  • Sprinkle in 1/2 C of the Swiss cheese and 1 C of the cooked rice.
  • Mix together well with your hands.
  • Form into meatballs.
  • Preheat the oven to 350 degrees.
  • Place the meatballs in a large baking dish.
  • Bake 25 minutes or until browned.
  • Place meatballs in the refrigerator for fast cooling.
  • In a large mixing bowl combine the remaining Swiss cheese, the soup and milk.
  • Add the garlic, Parmesan cheese and the remaining cooked rice.
  • Mix all together well.
  • Line a baking dish with aluminum foil.
  • Pour the Swiss cheese mixture into the prepared baking dish.
  • Place the cooled meatballs into the mixture.
  • Cover with freezer wrap and freeze for up to 3 months.
  • To reheat place casserole in the refrigerator overnight to thaw.
  • Preheat oven to 350 degrees.
  • Bake 45 minutes or until hot.