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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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âMy gang has enjoyed this comfort food for years. The kids donât even know theyâre getting veggies. Itâs delicious over rice, egg noodles or mashed potatoes.â âKathy Hinton, Gilbert, Arizona 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 pound ground turkey or beef |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1-1/4 cups 2% milk |
mashed potatoes |
minced fresh parsley, optional |
Directions:
1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
2. In a large skillet, brown meatballs in oil in small batches; drain. Transfer to a greased 13-in. x 9-in. baking dish.
3. In a large bowl, combine the soups and milk; pour over meatballs.
4. Cover and bake at 350° for 35-40 minutes or until bubbly. Serve with mashed potatoes; garnish with parsley if desired. Yield: 6 servings.
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