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Veggie Meatball Medley

Veggie Meatball Medley
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.
4 ServingsPrep: 15 min. Cook: 20 min.

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
© Taste of Home 2013

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Veggie Meatball Medley (continued)

Editor's Note: soup with cream of broccoli, celery or onion.
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013