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Veggie Meatball Medley Recipe

Veggie Meatball Medley Recipe

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.
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.

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.

Reviews for Veggie Meatball Medley

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Reviewed Feb. 1, 2016

"I buy my meatballs then continue with the recipe. My family loves this!!"

Reviewed May. 5, 2012

"[quote user="Dianedmc"]

Why is this recipe with "vegan meatballs, from scratch", there is meat in this recipe!!!!
These are called Veggie meatballs not Vegan - I don't see the word vegan anywhere, sorry for the confusion."

Reviewed May. 4, 2012

"Why is this recipe with "vegan meatballs, from scratch", there is meat in this recipe!!!!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.