Meatballs With Gravy

This is the same recipe that's posted with Vege Meatballs. It's easily doubled...use a 9x13 cake pan. Leftover rice, or mashed potatoes goes well with this too. This one is great to assemble ahead and pop into the oven later. It also reheats well. I don't recommend freezing this dish. In summer, this could be heated in the crockpot for about 3 hours on low. Put the meatballs into the crockpot frozen.)

Meatballs With Gravy
8-10 vege meatballs (see post titled Vege Meatballs)
1 can cream of mushroom soup
1 soup can of milk
1 cup rice
2 cups water

In a saucepan, place the rice and water. Bring to a boil, then turn heat down to low and cover. Cook 20 minutes, or until rice has absorbed all the water and become tender. While the rice is cooking, place meatballs in a greased loaf pan. Mix mushroom soup and milk in a bowl. Pour over the meatballs. Bake in a 350 degree oven for 20 minutes (if thawed), up to 40 minutes (if frozen), or until hot all the way through. Serve hot over rice.