Meatball Vegetable Medley
A hearty meatball and vegetable medley with creamy mushroom sauce, perfect for a comforting family dinner with savory flavors and simple preparation.
Ingredients
Instructions
- Mix ground beef or turkey, Lipton onion soup mix, egg, milk, and cubed bread together.
- Shape the mixture into meatballs.
- Bake the meatballs at 350°F for 25 minutes or until cooked through.
- In a large electric skillet, place frozen corn on one side, frozen green beans on another, and the meatballs in the middle.
- Pour cream of mushroom soup mixed with milk over the vegetables and meatballs.
- Cook at 325°F for 30 minutes, stirring occasionally, until vegetables are tender and everything is heated through.
- Serve hot.
Tips & Substitutions
For a healthier option, consider using ground turkey instead of ground beef. You can also substitute the cream of mushroom soup with a low-fat version or a homemade mushroom sauce for more flavor. If you're short on time, pre-made meatballs can be used, but ensure they're cooked through. To add extra veggies, consider incorporating diced bell peppers or carrots into the skillet. This dish is perfect for busy weeknights.
Serving Suggestions
Serve the Meatball Vegetable Medley with a side of rice or crusty bread to soak up the creamy sauce. A fresh green salad or steamed broccoli complements this dish well, adding a refreshing crunch. This recipe also works great as a filling for sub sandwiches, making it a versatile option for lunch or dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the meatballs and vegetables in a skillet over medium heat, adding a splash of milk or water to keep it moist, and heat until warmed through. Alternatively, microwave in a covered dish to retain moisture, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Meatball Vegetable Medley contains roughly 721 calories, with 21g protein, 109g carbohydrates, and 25g fat. It is an excellent source of vitamin A (84% of the Daily Value), protein (41% of the Daily Value), and iron (35% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 490mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used instead of frozen. Just make sure to adjust the cooking time, as fresh veggies might take less time to cook. Chop them into similar sizes to ensure even cooking, and add them to the skillet after the meatballs have been cooking for a while to avoid overcooking.
What can I serve with this dish?
This Meatball Vegetable Medley pairs beautifully with mashed potatoes or a simple pasta dish. You can also serve it over quinoa for a healthier grain option. For a complete meal, consider adding a side of garlic bread or a light coleslaw.
Can I freeze the meatballs?
Absolutely! You can freeze the meatballs before or after cooking. If freezing raw, shape them and place them on a baking sheet to freeze individually before transferring them to a freezer bag. If cooked, let them cool completely and store in an airtight container. They can be reheated directly from frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).