Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Soft whole wheat bread |
| \N \N | Crumbs |
| 1 \N | Beaten egg |
| 2 tablespoons | Milk |
| 1 tablespoon | Chopped onion |
| ¼ teaspoon | Salt |
| ¾ pounds | Ground beef |
| 1 can | (10 3/4 oz) condensed cream |
| \N \N | Of mushroom soup |
| ½ \N | Cup apple juice or water |
| 2 tablespoons | Snipped parsley |
| ½ teaspoon | Dried basil,crushed |
| 2 cups | Frozen crinkle-cut carrots |
| 2 tablespoons | Margarine or butter,melted |
| ½ cup | Brown rice, cooked |
Combine crumbs,egg,milk,onion and salt.Add beef;mix well.Shape mixture into 20 meatballs;place in 15 x 10 x 1" 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 1¼ hours,or cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the microwave,turning once.Makes 4 servings.