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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. —Barbara Kernohan, Forest, Ontario
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings

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.
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.
Nutrition Facts
1 each: 343 calories, 16g fat (6g saturated fat), 112mg cholesterol, 1923mg sodium, 22g carbohydrate (4g sugars, 4g fiber), 27g protein.
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