Ingredients
1 egg1/3 cup shredded carrot2/3 cup shredded potato1/3 cup shredded zucchini1/4 cup finely chopped onion1/2 cup quick-cooking oats1/4 teaspoon salt1/4 teaspoon pepper1 pound ground beef1 tablespoon canola oil1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1-1/4 cups 2% milkMashed potatoesMinced fresh parsley, optional
Preparation
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.
