Alpine Meatballs & Rice for the Freezer

We have been busy with all things summer, as I am sure you have been too.  Our days are filled with library trips, settling sibling disputes, Vacation Bible School (the kids absolutely loved this), picking blackberries and delivering to markets, pulling off Japanese beetles on said blackberries.  On a side note: we are tired of these little rascals! This week we have pulled off three 5 gallon buckets full of these nasty bugs in only 3 short days.

We do plan to have some down time, host a few people and do swimming lessons before school starts.

Here is this week’s recipe, a few days late :-).



6 cups dry rice, cook according to directions

4 lbs ground beef

4 eggs

1/2 cup oatmeal

1 tsp salt

5 – 12 oz mushroom soup (this is the brand I like to use because it has no MSG)

4 cups beef broth

12 cloves garlic, minced

6 cups swiss cheese, shredded

4 tbsp parsley

Prepare rice according to package, allow to cool on stove top while you prepare meatballs.   Combine beef, eggs, oatmeal and salt.  Form into balls and bake at 400 for 15-18 minutes.

While meatballs are baking mix mushroom soup, beef broth, garlic, cheese and parsley.

Divide rice between 4 foils or glass baking dishes.  Distribute meatballs equally over rice. Pour sauce mixture over meatballs and rice.  Cover with foil.  Label and freeze.  When ready to bake, bake at 400 for 25-30 minutes or until mixture is bubbly around the edges.



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