Veggie Meatball Medley Recipe

Veggie Meatball Medley Recipe photo by Taste of Home

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I developed this recipe in an attempt to offer a simple well-balanced meal the whole family could enjoy. Everyone raves about the soy-flavored sauce.

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Veggie Meatball Medley Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4 Servings

15 30 45

Ingredients

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
2 cups frozen stir-fry vegetable blend
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup soy sauce
1/4 teaspoon garlic powder
Hot cooked rice

Directions

In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large nonstick skillet, cook meatballs, vegetables and onion until meatballs are browned; drain.
Stir in the soup, soy sauce and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until the meat is no longer pink, stirring occasionally. Serve over rice. Yield: 4 servings.

Be creative when making Veggie Meatball Medley. Use a variety of frozen mixed vegetables your family favors. Or replace the mushroom soup with cream of broccoli, celery or onion.

Nutritional Facts 1 serving (1 each) equals 343 calories, 16 g fat (6 g saturated fat), 112 mg cholesterol, 1,923 mg sodium, 22 g carbohydrate, 4 g fiber, 27 g protein.

Originally published as Veggie Meatball Medley in Taste of Home Ground Beef Cookbook , p30