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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Ingredients:
1 egg |
1/3 cup shredded carrot |
2/3 cup shredded potato |
1/3 cup shredded zucchini |
1/4 cup finely chopped onion |
1/2 cup quick-cooking oats |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 lb ground beef |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 1/4 cups 2% low-fat milk |
mashed potatoes |
minced fresh parsley, for garnish |
Directions:
1. In a large bowl, combine the first 8 ingredients.
2. Crumble beef over mixture and mix well.
3. Shape into 1 1/2 inch balls.
4. In a large skillet; brown meatballs in oil (1 tbsp or so) in small batches; drain.
5. Transfer to a greased 13 x 9 inch baking dish.
6. In a large bowl, combine the soups and milk; pour over meatballs.
7. Cover and bake at 350° for 35-40 minutes or until bubbly.
8. Serve with mashed potatoes; garnish with parsley.
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