MEATBALLS
1 1/2 lb. Pleasant Valley ground beef
1 potato, grated
1 carrot, grated
1 onion, grated
1 tsp. salt
1/4 tsp. pepper
1 c. bread crumbs
WHITE SAUCE
1 1/2 c. milk
1 T. flour
1 T. butter
1 can cream of chicken soup
Shape into meatballs and place in 9×13 casserole. Bake at 400° for 10 minutes or until brown.
Make white sauce: Melt butter, stir in flour. Gradually add milk and bring to a boil, stirring constantly. Simmer for one minute. Stir in cream of chicken soup.
Pour sauce over meatballs and bake at 350° for 30 minutes. Turn off oven. Sprinkle grated cheese over top and return to oven for 10 minutes.
Serve with/over baked potato, with a green salad and peas.