Creamy Meatball Dinner (freezer recipe)
rec.food.recipes/Ninereeds/2000
Servings: 4

1/2 cup soft whole wheat bread crumbs
1 beaten egg
2 tbsp milk
1 tbsp chopped onion
1/4 tsp salt
3/4 lb ground beef
1 can (10 3/4 oz) condensed cream of mushroom soup
1/2 cup apple juice or water
2 tbsp snipped parsley
1/2 tsp dried basil, crushed
2 cup frozen crinkle-cut carrots
2 tbsp margarine or butter, melted
1/2 cup brown rice, cooked

Combine crumbs, egg, milk, onion and salt. Add beef; mix well. Shape mixture into 20 meatballs; place in 15x10x1-inch pan.

Bake, uncovered, in 375 degree oven 15 minutes. Drain and cool.

Combine soup, apple juice, parsley and basil; add meatballs and stir to coat.

Divide rice among 4 shallow single-serving baking dishes. Top with 5 meatballs and some sauce. Place carrots at one end of dish; drizzle with margarine. Cover with moisture and vapor-proof wrap; freeze.

To serve, bake, uncovered, in a 375 degree oven about 1 1/4 hours, or cook, covered, on 70% powder (medium high) 10 to 12 minutes in the microwave, turning once.