Creamy Veggie Meatballs

Taste of Home

• Ready In: 1 hr 25 mins
• Serves: 6

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 3/4ounce) can  condensed cream of mushroom soup, undiluted
• 1 (10 3/4ounce) 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.