1 1/2 lb ground beef
1/2 cup uncooked instant rice (white or brown will do)
1 egg, beaten
1 envelope dry onion soup mix
Palmful of dry parsley
Mix thoroughly and roll into tablespoon size meatballs. Freeze in single layer in quart size bags. (They may freeze together a little, but knock them on the counter when frozen & they will break apart).
*To cook: Put meatballs in a baking dish in a single layer and cover with condensed cream of mushroom soup. (Use your judgement on how many cans, depepnding on how many meatballs you are making). Bake, covered, in a 350 degree oven for 45 minutes or until cooked through. (These would probably cook from frozen as well, provided you bake longer.)
**Serve with pasta, or make it into meatball sandwiches!
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