Hot Dish Meat Balls

Season ground beef with salt, pepper, and poultry seasoning, then form into 12-16 meatballs of equal size using moistened hands to prevent sticking.

Heat a large skillet over medium-high heat and brown the meatballs in batches, turning occasionally until all sides are golden (approximately 3-4 minutes per batch); transfer to a plate.

In a large baking dish or Dutch oven, combine the cream of chicken soup, cream of celery soup, and water, stirring until smooth.

Add the peeled and cubed potatoes and sliced carrots to the soup mixture, stirring gently to combine.

Return the browned meatballs to the dish, nestling them among the vegetables and pressing gently into the liquid.

Cover the dish tightly with foil or a lid and bake at 350°F for 30 minutes.

Remove the cover and stir in the frozen peas, then return to the oven uncovered for 10-15 minutes until potatoes are fork-tender and peas are heated through.