Creamy Veggie Meatballs Recipes

VEGETARIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Mix eggs, bread crumbs, walnuts, Cheddar cheese, onions, cottage cheese, oil, garlic, basil, and salt together in a bowl with your hands until thoroughly blended. The batter will be very stiff.
• Chill mixture in the refrigerator for 1 to 2 hours.
• Roll into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven for 8 minutes, turn meatballs, and continue to bake for another 8 minutes.

CREAMY VEGGIE MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, brown meatballs in oil in small batches; drain. Transfer to a greased 13-in. x 9-in. baking dish. , In a large bowl, combine the soups and milk; pour over meatballs. , Cover and bake at 350° for 35-40 minutes or until bubbly. Serve with mashed potatoes; garnish with parsley if desired. Freeze option: Cook meatballs until a thermometer reads 160°; cool completely before assembling. Cover and freeze without baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary until heated through and bubbly. Serve as directed.

VEGETARIAN BUFFALO "MEATBALLS" WITH BLUE CHEESE DIP

Steps:

• Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
• Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25-30 minutes.
• Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
• Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
• Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
• Do Ahead
• Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.

CREAMY MEATBALLS AND VEGETABLES

Steps:

• In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
• Combine the soup, water and black pepper and pour over, stirring lightly to coat everything. Cover and cook on LO for 5-7 hours.
• Stir the sour cream into 1/4 cup of the pot liquid. Stir this back into the pot.
• Note: You may substitute 1-1/2 pounds fresh red-skinned potatoes for the refrigerated. In this case, cut them into wedges and precook them 6 or 7 minutes in boiling salted water.

HIDDEN VEGGIE MEATBALLS RECIPE BY TASTY

Steps:

• Place shredded carrot and zucchini on a clean towel and wring out as much liquid as possible.
• Place strained carrot and zucchini in a bowl and add ground beef, ground pork, parmesan, onion, parsley, salt, pepper, garlic powder, breadcrumbs, and eggs. Mix until just combined.
• Grab about a ¼ cup (85 grams) of the mixture and roll into a ball.
• Pan-fry the meatballs in a large pan over medium-high heat until all sides are golden brown, about 10 minutes, then add the marinara sauce and simmer for 10-15 minutes. Or, can bake the meatballs on a parchment-lined baking sheet at 350˚F (180˚C) for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce and serve on the side.
• Serve the meatballs with cooked spaghetti and Parmesan cheese.
• Enjoy!

MEATBALLS WITH CREAMY MUSHROOMS & MASH

Steps:

• Cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain, return to the pan, add the butter, milk and season, then mash until smooth. Keep warm until you're ready to serve.
• Meanwhile, combine the mince, parmesan, grated apple and some seasoning. Shape the mixture into ping-pong-ball-sized meatballs. Heat half the oil in a wide pan over a medium heat. Fry the meatballs for a few minutes, stirring, until golden all over. Transfer to a plate.
• Heat the remaining oil in the pan, and fry the onion for 8-10 mins until soft and translucent. Add the garlic, mushrooms and thyme, then season and fry for 10 mins more until the mushrooms are soft and most of the liquid has evaporated. Stir in the crème fraîche.
• Cook the peas or green beans in a pan of boiling water for a few minutes until tender. Drain and leave to steam-dry. Stir the meatballs through the sauce and cook for 1-2 mins until hot and cooked through, then season. If you want to make the meatballs ahead, leave to cool. Will keep chilled for up to a day. Reheat thoroughly. Serve alongside the mash and veg.

CREAMY VEGGIE MEATBALLS

Steps:

• In a large bowl, combine the first 8 ingredients.
• Crumble beef over mixture and mix well.
• Shape into 1 1/2 inch balls.
• In a large skillet; brown meatballs in oil (1 tbsp or so) in small batches; drain.
• Transfer to a greased 13 x 9 inch baking dish.
• In a large bowl, combine the soups and milk; pour over meatballs.
• Cover and bake at 350° for 35-40 minutes or until bubbly.
• Serve with mashed potatoes; garnish with parsley.