Name: Meatball Roast
Prep time: 45 min
Cook time: 2 min
Total time: 47 min
Ingredients: 5 pound chopped meat; 1 can condensed pareve vegetarian vegetable soup; 2-3 medium potatoes; 2-3 medium carrots; 1-2 medium zucchini; 2-3 ribs of celery; 1 egg; bread crumbs or matza meal; 1 medium onion; onion powder; garlic powder; paprika; 1/4 cup ketchup

Meatball Roast

This is one of my favorite comfort foods and it has quickly become one of my family’s favorites.
We make it for Shabbos and Yom Tov.

Meatball Roast

Prep Time 45

Cook Time 2

Total Time 47

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Servings

Ingredients

5 pound chopped meat
1 can condensed pareve vegetarian vegetable soup
2-3 medium potatoes
2-3 medium carrots
1-2 medium zucchini
2-3 ribs of celery
1 egg
bread crumbs or matza meal
1 medium onion
onion powder
garlic powder
paprika
1/4 cup ketchup

Instructions

Pre-heat oven to 350 degrees.
Mix meat with egg, bread crumbs, onion powder, garlic powder, paprika. Use spices to taste. Add can of condensed vegetarian vegetable soup (I use the kind similar to Campbell’s but of course kosher. Mix it all up together. Consistency should be moist, but not overly wet.
Form meatball the size of just smaller than a baseball – inch and a half to two inches. Place meatballs into a roaster or dutch oven.
Peel and cut up potatoes into chunks, slice carrots into half inch slices. Do the same to the celery. Peel & cut the zucchini into quarters and then halve them.
Add the vegetables to the roaster or dutch oven. Sprinkle more of the spices onto everything. Pour ketchup onto that.
Add a quart of water all the while diluting the ketchup and spreading the spices. Water should come up half way, but not cover.
Cover and roast in the oven for 2-3 hours.
Leftovers make great sliced meatball sandwiches.