Veggie Meatball Medley Recipe

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Veggie Meatball Medley Recipe
Veggie Meatball Medley Recipe photo by Taste of Home
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Veggie Meatball Medley Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 soup with cream of broccoli, celery or onion.
Originally published as Veggie Meatball Medley in Taste of Home Ground Beef Cookbook 1999, p30

Nutritional Facts

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

  • 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.
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.
Originally published as Veggie Meatball Medley in Taste of Home Ground Beef Cookbook 1999, p30

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Reviews forVeggie Meatball Medley

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hometeacherof7 User ID: 7318299 242992
Reviewed Feb. 1, 2016

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

MY REVIEW
sstetzel User ID: 158954 28914
Reviewed May. 5, 2012

"These are called Veggie meatballs not Vegan, sorry for the confusion."

MY REVIEW
Dianedmc User ID: 6676949 82175
Reviewed May. 4, 2012

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

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