Talk about comfort in a bowl! Meatballs studded with rice and onions and loaded with flavour are baked in a rich, creamy mushroom sauce. My favourite birthday meal and oh so easy!
Preheat oven to 350 degree.
Mix together the beef, rice, onions, eggs and seasoning. Form into meatballs about one and a half to two inches in diameter.
To bake right away, place the meatballs in a casserole dish. Whisk together the cream of mushroom soup and milk until well combined. Pour this mixture over the meatballs, spoon a bit of the sauce over each meatball to make sure they're coated.
Cover tightly with tin foil and bake for an hour or until a thermometer inserted into the centre registers 165 degrees F.
To freeze a portion or all the meatballs for later use, lay the uncooked meatballs out on a pan and freeze for a couple of hours. Then, bag them and keep in the freezer for up to three months.
To bake from frozen, add the meatballs to a casserole dish. Whisk together the mushroom soup and milk together, pour over frozen meatballs, cover tightly with tin foil and bake for an hour and a half to two hours or until the meatballs are cooked through.