Creamy Meatballs

Creamy Meatballs
From Johanna S.

2 lbs ground beef
2 tsp salt
1 tsp pepper
½ onion, grated
3 eggs
2/3 potatoes, grated
4/5 carrots, grated

Sauce:
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can evaporated milk

Combine meatball ingredients and form into balls. Place on cookie sheet and bake at 400° for 20 minutes. Mix sauce; add cooked meatballs. (If freezing, place meatballs and sauce in freezer bag. Defrost bag when ready to cook.) Place in a 9x13 casserole dish and bake at 350° for 30-45 minuets or until bubbly. Serve over rice and noodles. This usually makes enough to freeze one batch for later.