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Meatballs And Vegetables Recipe
|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)|
|Dry mustard||1⁄4 Teaspoon|
|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)|
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 mg
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
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.