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Creamy Veggie Meatballs

 Creamy Veggie Meatballs
“My gang has enjoyed this comfort food for years. The kids don’t even know they’re getting veggies. It’s delicious over rice, egg noodles or mashed potatoes.” —Kathy Hinton, Gilbert, Arizona
6 ServingsPrep: 30 min. Bake: 35 min.


  • 1 egg
  • 1/3 cup shredded carrot
  • 2/3 cup shredded potato
  • 1/3 cup shredded zucchini
  • 1/4 cup finely chopped onion
  • 1/2 cup quick-cooking oats
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/4 cups 2% milk
  • Mashed potatoes
  • Minced fresh parsley, optional


  • In a large bowl, combine the first eight ingredients. Crumble beef
  • over mixture and mix well. Shape into 1-1/2-in. balls.
  • In a large skillet, brown meatballs in oil in small batches; drain.
  • Transfer to a greased 13-in. x 9-in. baking dish.
  • In a large bowl, combine the soups and milk; pour over meatballs.
  • Cover and bake at 350° for 35-40 minutes or until bubbly. Serve

2 of 2

Creamy Veggie Meatballs (continued)

Directions (continued)

  • with mashed potatoes; garnish with parsley if desired. Yield: 6
  • servings.
Nutritional Facts: 1 cup (calculated without potatoes) equals 311 calories, 17 g fat (6 g saturated fat), 92 mg cholesterol, 907 mg sodium, 20 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.