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Alpine Meatballs by Leslie Marshall serves: 8

I love the combination of shredded Swiss cheese, chopped celery leaves, nutmeg, and cooked rice in these tender meatballs. Your family will love it too!
Prep Time: 25 minutes
Cook Time: 45 minutes

Ingredients:

1/2 lb. ground beef

1/2 lb. ground pork OR another 1/2 lb. 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 tsp. ground nutmeg

1/4 tsp. allspice

1 cup cooked rice

10 oz. 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:

Preheat oven to 350 degrees. In 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" meatballs and place on a large baking pan. Bake at 350 degrees for 20-30 minutes until browned.
Combine 1 cup Swiss cheese with soup, milk, garlic, Parmesan cheese, and 2 cups cooked rice in large bowl. Add cooked meatballs and mix gently. Pour into 3 quart baking dish. Bake 325 degrees 40-45 minutes, until sauce bubbles around the edges.

To freeze, bake meatballs and cool completely in 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 350 degrees for 30-45 minutes until hot and bubbly.