Vegetable Meatballs
Juicy vegetable meatballs infused with cheese and seasoned vegetables, baked in a savory tomato sauce—perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Mix ground beef, grated Cheddar cheese, chopped green pepper, grated onion, grated carrot, grated potato, raw rice, salt, and pepper in a bowl.
- Form the mixture into meatballs, about half a cup each.
- In a separate bowl, mix tomato soup, ketchup, and water to make the sauce.
- Pour the sauce into a baking dish and arrange the meatballs in the sauce.
- Baste the meatballs with the sauce.
- Cover the dish and bake at 350°F (175°C) for 1 1/2 hours.
Tips & Substitutions
For added flavor, consider mixing in some Italian herbs like oregano or basil. You can also substitute ground turkey for a lighter option. If you prefer a gluten-free version, use gluten-free breadcrumbs instead of raw rice. Don't hesitate to adjust the spice levels to your liking by adding a pinch of red pepper flakes. This recipe is a great way to use up leftover vegetables too!
Serving Suggestions
Serve these hearty vegetable meatballs over a bed of spaghetti or with mashed potatoes for a comforting meal. They pair beautifully with a side salad or steamed vegetables to balance the richness. For a twist, try them in a sub sandwich topped with extra cheese or alongside garlic bread for a complete dinner experience.
Storage & Reheating
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish with a bit of sauce and cover with foil. Heat in a preheated oven at 350°F (175°C) for about 20 minutes until heated through. You can also microwave them for a quicker option, ensuring they're heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Meatballs contains roughly 935 calories, with 21g protein, 128g carbohydrates, and 39g fat. It is an excellent source of vitamin C (130% of the Daily Value), vitamin A (109% of the Daily Value), and potassium (62% of the Daily Value). Note that it is relatively high in sodium, at 2283mg per serving (99% 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 the meatballs for later?
Yes, you can freeze the uncooked meatballs. Simply place them on a baking sheet to freeze individually, then transfer them to a freezer bag. When ready to cook, bake them straight from the freezer, adding a few extra minutes to the cooking time.
What can I use instead of tomato soup?
If you don’t have tomato soup, you can substitute it with crushed tomatoes or a homemade tomato sauce. Just add some seasonings like garlic powder and a pinch of sugar to mimic the flavor of the soup.
How do I know when the meatballs are done cooking?
The meatballs are fully cooked when they reach an internal temperature of 160°F (70°C). You can also check if they're no longer pink in the center and the juices run clear. Using a meat thermometer is the best way to ensure they're safe to eat.
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).