Scalloped Meatballs - cooking recipe

Ingredients

2 cups potatoes, pared and sliced
1 cup carrot, pared and sliced
1 medium onion, peeled and sliced
2 teaspoons salt
1 lb ground beef
1 egg
1/4 cup dry breadcrumbs
1/3 cup milk
1/4 teaspoon thyme
2 tablespoons butter
1 (10 1/2 ounce) can cream of mushroom soup
1 cup sour cream
1/2 teaspoon paprika

Preparation

Parboil potatoes with carrots, onions, and 1 teaspoon salt in a small amount of boiling water for 5 minutes; drain.
Mix ground beef with egg, breadcrumbs, milk, thyme and remaining 1 teaspoon sat.
Shape into 16 meatballs.
Brown in butter in a large frying pan.
Remove meatballs with a slotted spoon and set aside.
Pour off drippings.
Stir soup, sour cream, and paprika into frying pan; heat stirring constantly, just until hot.
Layer each half of the cooked vegetablemeat balls, and soup mixture into an 8-cup baking dish; repeat layer; cover.
Bake at 375F about 30 minutes. or until bubbly hot in the center.