Creamy Swiss Meatballs

Let’s face it:  Next week, most of us will have our hands full with turkey basters, pastry rollers, potato peelers, and nutcrackers. So give yourself a much-deserved break ahead of time. Whip up a recipe like these Creamy Swiss Meatballs and double the recipe so that you’ll have enough for leftovers. The meatballs keep for up to 3 months in the freezer, so you could make them last well beyond Christmas if you wanted to.

Ingredients:

• 1/2 lb. ground chuck
• 1/2 lb. ground pork
• 1 1/2 C shredded Swiss cheese, divided
• 1 egg, slightly beaten
• 1 small onion, chopped
• 1 tsp. celery salt
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• 3 C cooked rice, divided
• 1 (10 oz.) can cream of mushroom soup
• 3/4 C milk
• 3 garlic cloves, minced
• 1/2 C grated Parmesan cheese
• Aluminum foil
• Freezer wrap

Directions:

Place the ground chuck and ground pork into a large mixing bowl. Add the egg, onion, celery salt, nutmeg, and allspice. Sprinkle in 1/2 C of the Swiss cheese and 1 C of the cooked rice. Mix together well with your hands. Form into meatballs. Preheat the oven to 350 degrees. Place the meatballs in a large baking dish. Bake 25 minutes or until browned. Place meatballs in the refrigerator for fast cooling.

In a large mixing bowl combine the remaining Swiss cheese, soup, and milk. Add the garlic, Parmesan cheese, and the remaining cooked rice. Mix together well. Line a baking dish with aluminum foil. Pour the Swiss cheese mixture into the prepared baking dish. Place the cooled meatballs into the mixture. Cover with freezer wrap and freeze for up to 3 months.

To reheat, place casserole in the refrigerator overnight to thaw. Preheat oven to 350 degrees. Bake 45 minutes, or until hot.