Vegetable Meat Balls
Vegetable meat balls offer a hearty, flavorful dish combining ground beef with fresh vegetables, perfect for family dinners or casual gatherings, served with tomato sauce.
Ingredients
Instructions
- Grind or process the potatoes, carrots, and onion until finely chopped.
- Mix all ingredients together: ground vegetables, cracker crumbs, eggs, salt, pepper, and hamburger until well combined.
- Form the mixture into large, firm balls using an ice cream scoop for uniformity.
- Fry the meatballs in a limited amount of Crisco until they are nicely browned.
- Place the browned meatballs in a deep baking dish.
- Cover the meatballs with tomato juice.
- Bake in a preheated oven at 350°F (175°C) for 1 hour.
Tips & Substitutions
For added flavor, consider mixing in herbs like parsley or basil. If you want a gluten-free option, substitute cracker crumbs with gluten-free breadcrumbs. You can also add grated cheese to the mixture for a richer taste. Ensure the vegetables are finely chopped to maintain the correct texture and help the meatballs hold together.
Serving Suggestions
These vegetable meatballs are delicious served with a side of pasta or rice. You can also pair them with a fresh salad or steamed vegetables for a lighter meal. For a comforting combination, try them with Texas Pinwheels as an appetizer or side dish. Drizzling extra tomato juice over them enhances their flavor and moisture.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave them, but be mindful not to overcook, as this can dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Meat Balls contains roughly 915 calories, with 16g protein, 161g carbohydrates, and 25g fat. It is an excellent source of vitamin A (195% of the Daily Value), potassium (64% of the Daily Value), and dietary fiber (61% of the Daily Value). Note that it is relatively high in sodium, at 936mg per serving (41% 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 freeze these meatballs?
Yes, you can freeze the uncooked or cooked meatballs. If freezing raw, shape them into balls and place them on a baking sheet to freeze individually before transferring to a freezer-safe bag. Cooked meatballs can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds mixed with water. For each egg, combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients together.
How do I know when the meatballs are fully cooked?
To ensure the meatballs are fully cooked, check that they are browned on the outside and firm to the touch. You can also cut one open to check that it is hot throughout and that the vegetables are tender. The internal temperature should reach 160°F (70°C) for safety.
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).