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Meatballs And Vegetables

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  Ground beef 1 Pound
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Egg 1 , beaten
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Butter 2 Tablespoon
  Cream of mushroom soup 1 Can (10 oz)
  Shredded cheddar cheese 1 1⁄2 Cup (24 tbs)
  Rubbed sage 1⁄2 Teaspoon
  Frozen mixed vegetables 20 Ounce (2 Packages, 10 Ounce Each)

Preheat oven to 350 degrees.
Combine the beef, bread crumbs, milk, egg, onion, salt and mustard in a bowl and mix lightly.
Shape into twenty-four 1 1/2-inch balls.
Melt the butter in a large skillet and brown the meatballs slowly on all sides.
Combine the soup, cheese and sage.
Cook the vegetables according to package directions and drain.
Arrange the meatballs around sides of a shallow 1 1/2-quart casserole, then spoon the soup mixture into center and arrange vegetables over the soup mixture.
Cover with foil.
Bake for 30 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3086 Calories from Fat 2033

% Daily Value*

Total Fat 228 g350.2%

Saturated Fat 103.6 g518.2%

Trans Fat 0 g

Cholesterol 785.1 mg261.7%

Sodium 5731.2 mg238.8%

Total Carbohydrates 123 g41%

Dietary Fiber 25.5 g102%

Sugars 11.8 g

Protein 149 g297.7%

Vitamin A 650.3% Vitamin C 104.6%

Calcium 160.3% Iron 86.2%

*Based on a 2000 Calorie diet

Meatballs And Vegetables Recipe