Creamy Veggie Meatballs

Directions

1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
2. In a large skillet, brown meatballs in oil in small batches; drain. Transfer to a greased 13-in. x 9-in. baking dish.
3. In a large bowl, combine the soups and milk; pour over meatballs.
4. Cover and bake at 350° for 35-40 minutes or until bubbly. Serve with mashed potatoes; garnish with parsley if desired.
   Freeze option: Cook meatballs until a thermometer reads 160°; cool completely before assembling. Cover and freeze without baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary until heated through and bubbly. Serve as directed.