|Lean ground beef||1 Pound|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Raw rice||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Cream of mushroom soup||1 Can (10 oz)|
|Water||1 1⁄4 Cup (20 tbs)|
|Garlic||1 Clove (5 gm)|
|Carrots||6 , halved|
|New potatoes||8 Small|
Mix together ground beef, milk, salt, rice and black pepper.
With hands dipped in flour, shape mixture into small meatballs; brown slowly in fat.
Remove meatballs from fat; drain fat from skillet.
Mix in skillet, cream of mushroom soup, water, salt, garlic and vegetables.
Place meatballs on top of vegetables; heat to boiling.
Cover; simmer for 45 minutes or until vegetables are tender.
Turn meatballs twice while cooking.