3 slices fresh white bread
1/2 c. milk
1/2 lb. ground beef
1/4 lb. ground pork
1/4 lb. ground veal
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. pure vegetable oil, butter, or butter
2 tbsp. flour
1 (10 1/2 oz.) can onion soup
1 soup can of water
1 c. cooked, diced carrots
1 (10 oz.) pkg. frozen peas and onions, cooked and drained
2 c. hot, mashed potatoes

Tear bread into pieces; soak in milk. Combine beef, pork, veal, salt, pepper, and bread in bowl; mix thoroughly. Shape into 36 small meat balls. Heat oil, butter, or butter in skillet. Saute meatballs until brown on all sides. Remove and reserve. Sprinkle flour into fat remaining in skillet; stir until smooth. Stir in onion soup and water; bring to boiling; reduce heat. Add meatballs; heat through. Put 6 meatballs in each of 6 (10 ounce) casseroles. Divide gravy, carrots, and peas and onion among casseroles. Spoon mashed potatoes on top of meat mixture. Bake at 400 degrees for 15-20 minutes, or until potatoes are tipped with brown and gravy is bubbly. Serves 6.