My parents are visiting us from Tennessee and my dad requested that I make dinner. Things have been a bit busy with us flitting here and there, so I hadn’t cooked dinner since their arrival as we had been out and about. Last night however we slowed down long enough to actually be at home and I got to cook a home cooked meal, which as you know I adore and prefer to eating out any day.
As a child this was another of my Mom’s special occasion meals. Serve the meatballs and rice along with a few vegetables and/or a salad and you’ve got a great meal! The next time I make them I’m going to try to make them with Gimme Lean Ground Beef Style meat substitute and make them meatless, but that’s a little “daring” for my Dad! For last night’s dinner we just stuck to the basics. That’s the way he likes things! 😉
What You’ll Need:
1 small onion, shredded
1 large or 3 small carrots, shredded
1 medium to large potato, shredded
2 pounds of ground beef
Freshly ground black pepper
2 eggs, beaten
Extra virgin olive oil
2 cans of cream of mushrooms soup, plus 1 cup of milk or 4-6 cups of a homemade cream of mushroom soup
2 cups of uncooked rice, cooked according to package directions or cooked egg noodles
Mix shredded veggies, ground beef, salt, pepper and eggs until completely incorporated. (Tip: Much like meatloaf it’s easier if you just dig in with your hands and mix it that way.) Once the meat/veggie mixture is mixed form into meatballs about the size of a cherry tomato.
Preheat a large skillet.
Also preheat oven to 375 F.
Add a thin layer (about 1/8 of an inch) of olive oil to your preheated skillet and brown meatballs on each side and place into a 13 X9 inch baking dish. Cover browned meatballs with soup.
Bake for 40-50 minutes until meatballs are done through. (Note: I tend to like ground beef when I eat it to be between medium well to well done. If you prefer a different amount of doneness then adjust cooking times accordingly.)
Serve meatballs over rice or noodles.