Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Scalloped Meatballs




Source of Recipe


(billk54)


List of Ingredients




2 cups peeled and sliced raw potatoes
1 cup peeled and sliced raw carrots
1 medium size onion, peeled and sliced
2 teaspoons salt

FOR THE MEAT BALLS:
1 pound ground beef
1 egg
1/4 cup fine dry bread crumbs
1/3 cup milk
1/4 teaspoon thyme
2 tablespoons butter or margarine

FOR THE SAUCE:
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) carton dairy sour cream
1/2 teaspoon paprika

Recipe



Preheat oven to 375 degrees F.

Parboil potatoes with carrots, onion and 1 teaspoon of the salt in a small amount of boiling water 5 minutes; drain.

TO PREPARE THE MEATBALLS:
Mix ground beef lightly with egg, bread crumbs, milk, thyme and remaining 1 teaspoon salt until well blended; shape into 16 balls.

Brown meat balls in butter or margarine in a large frying pan; remove with a slotted spoon and set aside. Pour off all drippings.

TO PREPARE THE SAUCE:
Stir soup, sour cream, and paprika into frying pan; heat, stirring constantly, just until hot.

TO ASSEMBLE AND BAKE:
Layer half each of the cooked vegetable, meat balls and soup mixture into an 8 cup baking dish; repeat layers; cover.

Bake in moderate oven of 375 degrees 30 minutes or until bubbly hot in center.

Makes 4 Servings