SCALLOPED MEAT BALLS

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

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
Source: Family Circle