This is one of our family's favorite meals. It combines traditional meatballs and meatloaf. It is packed with veggies, which this momma likes. It is a little bit time-consuming, but worth it. Especially if you use the gadgets I am going to link you to in the "notes" section below the recipe.
1 lb lean ground beef (I would imagine ground turkey or pork would be yummy as well)
1 carrot, peeled and finely shredded
1 LARGE potato, peeled and finely shredded
1/2 cup onion, finely minced
1 t salt
1/2 t pepper
1 egg
2 cans of cream of chicken soup
2 cans of milk
1-2 T oil of your choice
Combine all ingredients except soup, milk and oil.
Heat oil in large skillet over medium heat. Using a cookie scoop, place meatballs into hot oil until all the meat is used. Brown on both sides until you get a nice crispy sear on them. Preheat oven to 350. Place browned meatballs into a greased 9x13 pan. Combine soup and milk and pour over meatballs. Cover and bake for 30-40 minutes.
Notes:
1. I serve this with rice. The sauce is so good on top.
2. After you have shredded your carrots and potatoes, grab them up and squeeze them over the sink and get as much moisture out as you can.
3. I use THIS mandoline slicer/shredder to shred the carrots.
4. I use THIS cookie scoop.
5. I always use frozen chopped onions. To get them as finely minced as I want them I use the chopper in THIS set. Throw them in frozen and they are perfect! This set is amazingly amazing and I use the crap out of it. BUY IT!!! It is also what I use for my salsa. Find that recipe HERE.
6. I have never frozen these, but meatloaf freezes well, so I imagine these will also.
7. I wanted to try these using the sauce and the crispy goodness in the skillet to make gravy and put it on mashed potatoes, but the kids vetoed it. I am going to do it soon, though.
8. I have a friend who cannot have dairy. She omits the egg (they are a little more fall-aparty but completely fine!) and she uses brown gravy mix and water for the sauce!
9. I have a homemade cream soup recipe I often use to replace the canned stuff with. However, in this recipe, I much prefer the flavor and consistency of the canned soup. Use the reduced sodium or "healthy request" version if you prefer. I am sure it will still be good.
