1/3 cup shredded carrot
2/3 cup shredded potato
1/3 cup shredded zucchini
1/4 cup finely chopped onion
1/2 cup quick-cooking oats
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1 can cream of mushroom soup, condensed
1 can cream of chicken soup, condensed
1 1/4 cups milk
Warm mashed potatoes
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2-inch balls.
In a large skillet, brown meatballs in oil in small batches; drain. Put into a greased 9 x 13-inch baking dish.
In a large bowl, combine the soups and milk; pour over meatballs. Cover and bake at 350 degrees for 35 to 40 minutes or until bubbly. Serve with mashed potatoes.
TIP: If you don't like one of the veggies used in the meatballs, just increase the amount of another veggie you do like! Also, these would be great served over rice as well.