Creamy Veggie Meatballs Recipe

By cushey27

Ingredients

• 1 Eggland's Best 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 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

Preparation

Step 1

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.

In a large skillet, brown meatballs in oil in small batches; drain. Transfer to a greased 13-in. x 9-in. baking dish.

In a large bowl, combine the soups and milk; pour over meatballs.

Cover and bake at 350° for 35-40 minutes or until bubbly. Serve with mashed potatoes; garnish with parsley if desired.
Yield: 6 servings.