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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Alpine Meatballs Recipe

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This recipe for Alpine Meatballs is from The Graf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound ground beef
1/2 pound ground pork or another 1/2 pound ground beef
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 allspice
1 cup cooked rice
1 (10 ounce) can condensed cream of mushroom soup
3/4 cup milk
3 cloves, garlic, minced
1/2 cup grated Parmesan cheese
2 cups cooked rice
Directions:
Directions:
1. Preheat oven, to 350º. In a 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. Form into 1 inch meatballs and place on a large baking pan. Bake 350º for 20-30 minutes until browned.
2. Combine 1 cup Swiss cheese with soup, milk, garlic, Parmesan cheese, and 2 cups cooked rice in a large bowl. Add cooked meatballs and gently mix. Pour into 3 quart baking dish. Bake 325º for 40-45 minutes, until sauce bubbles around the edges.
3. To freeze, bake meatballs and cool completely in the 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 350º fir 30-45 minutes until hot and bubbly.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep. 25 minutes, Cook 45 minutes
Personal Notes:
Personal Notes:
I made this casserole for Dad and Deb while Deb was recuperating from surgery. It was delicious.

 

 

 

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