Mad Hatter Meatballs

This is a recipe that comes from Aunt Donna.  She's a fantastic cook, as most of my family is!  I'm not sure where she found this recipe, but it is great comfort food.  It is also a great recipe to use if you have leftover mashed potatoes you want to re-purpose somehow.  I used to make it quite often, but my kids have grown tired of it.  Nevertheless, it needs to be preserved in my recipe bank!  Thanks Aunt Donna!  Because this one uses lots of soup, the sodium level is quite high.  I always used Healthy Request, or a low sodium option to help alleviate some of this.

• 1 T butter/margarine
• 1 green pepper, chopped
• 1 onion, minced
• 1 (10 1/2 oz) can chicken with rice soup
• 1 (10 1/2 oz) can tomato soup
• 1 C water
• Mashed Potatoes

(For Meatballs)

• 1 egg
• 1 lb ground beef
• 2 slices torn bread (small pieces)
• 1/4 C evaporated milk (or just plain milk)
• 1 t salt

1. Melt butter/margarine in a large saucepan.  Add and saute pepper and onion until tender.
2. Stir in both soups and the water.  Heat to boiling, then simmer, stirring occasionally as the rice will stick.
3. While the sauce is simmering beat the egg slightly in a bowl.  Add beef, torn bread pieces, milk, and salt.  Mix well.
4. Shape into small balls (ping pong size).  Drop into simmering sauce and cook slowly (uncovered) for about 1 hour or until sauce has thickened like gravy.
5. Serve over mashed potatoes.