Veggie Meatballs

I like this recipe because I the kids don't complain about eating their vegetables. They don't even know they're there. Also, I get more mileage from my hamburger because I use less of it to make each meatball than I would to make a traditional one. This dish is tasty and great for a cold night.

Veggie Meatballs

 Meatballs:
2 medium carrots, shredded
2 potatoes, shredded
1 lb hamburger
1/2 C onion
1/2 C bread crumbs
2 eggs
1 tsp salt
pepper

Sauce:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can milk (use the empty cream soup can to measure this)


Heat oven to 350⁰ and grease a 9x13 glass pan. In a bowl, mix all of the meatball ingredients with your hands until well combined. Form into medium size balls (about an inch and a half in diameter) and brown them in skillet until balls hold together. Move to the glass pan. Make sauce by whisking all ingredients until they are incorporated. Pour over meatballs. Bake for one hour. Meatballs should reach an internal temperature of at least 170⁰.

Serve with Harvest Beets. Since this recipe has potatoes in the meatball, you don't technically need a starch, but I like to serve it over cooked egg noodles or with slices of garlic bread to round out the plate.