Creamy Veggie Meatballs Recipe

5 3 3
Creamy Veggie Meatballs Recipe
Creamy Veggie Meatballs Recipe photo by Taste of Home
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Creamy Veggie Meatballs Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 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 beef
  • 1 tablespoon canola oil
  • 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

Directions

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 with mashed potatoes; garnish with parsley if desired.
Freeze option: Cook meatballs until a thermometer reads 160°; cool completely before assembling. Cover and freeze without baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary until heated through and bubbly. Serve as directed.
Yield: 6 servings.
Originally published as Creamy Veggie Meatballs in Simple & Delicious February/March 2011, p55

  • 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 beef
  • 1 tablespoon canola oil
  • 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
  1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
  2. In a large skillet, brown meatballs in oil in small batches; drain. Transfer to a greased 13-in. x 9-in. baking dish.
  3. In a large bowl, combine the soups and milk; pour over meatballs.
  4. Cover and bake at 350° for 35-40 minutes or until bubbly. Serve with mashed potatoes; garnish with parsley if desired.
    Freeze option: Cook meatballs until a thermometer reads 160°; cool completely before assembling. Cover and freeze without baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary until heated through and bubbly. Serve as directed.
    Yield: 6 servings.
Originally published as Creamy Veggie Meatballs in Simple & Delicious February/March 2011, p55

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Reviews forCreamy Veggie Meatballs

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MY REVIEW
ylachar User ID: 6211660 114937
Reviewed Sep. 20, 2011

"yes-yes-yes I will do this again. My family loved it so much even the picky eaters want it again!!!! I intened to make the meatballs and freeze them to keep them on hand. Koodoes to you for bringing us this recipie. Thanks alot"

MY REVIEW
LVassmer User ID: 5886828 177848
Reviewed Mar. 18, 2011

"Very good. A sneaky way to get some veggies!"

MY REVIEW
rimpem1 User ID: 2919948 190784
Reviewed Feb. 17, 2011

"This is a fabulous recipe. I doubled it when I cooked it so there would be left overs and it went over quite well at my house! Will definitely make this again"

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