Preheat oven to 375 degrees. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.
No meat? No problem! These vegetarian meatballs use plant-based ground protein, served with melted cheese.
Servings and Ingredients
|1 lbs. plant-based ground meat|
|¼ c. Hy-Vee plain bread crumbs|
|¼ c. white onions, finely chopped|
|1 Hy-Vee large egg, beaten|
|2 tbsp. Hy-Vee ketchup|
|2 tbsp. Hy-Vee dill pickle relish|
|2 tsp. Hy-Vee original yellow mustard|
|1 tsp. Hy-Vee steak & burger seasoning|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee black pepper|
|½ (15-oz.) jar Hy-Vee Cheddar cheese dip|
|3 tbsp. Hy-Vee 2% reduced-fat milk|
|1 tbsp. Hy-Vee ketchup|
|Tomato, chopped; for garnish|
|Dill pickle, chopped; for garnish|
Things To Grab
- Skillet or rimmed baking sheet
- Large bowl
- Microwave-safe bowl
Gently combine plant-based ground meat, bread crumbs, white onions, egg, 2 tablespoons ketchup, relish, mustard, steak and burger seasoning, salt, and pepper.
Shape meatballs with 1-1/4-inch cookie scoop or moistened hands. Place meatballs on prepared baking sheet about 1-inch apart. Bake for 10 to 12 minutes, turning once halfway through until internal temperature reaches 145 degrees. Drain on paper towels.
Hyvee Culinary Expert TipTo cook meatballs in a skillet, spray a large nonstick skillet with Hy-Vee nonstick cooking spray. Working in batches, cook meatballs in skillet over medium heat for 4 to 8 minutes, turning often. Drain on paper towels.
For sauce: Combine Cheddar cheese dip and milk in a microwave-safe bowl; microwave on HIGH for 1-1/2 to 2 minutes or until heated and smooth, stirring every 30 seconds. Stir in 1 tablespoon ketchup. Garnish with chopped tomato and dill pickle, if desired. Serve as a dipping sauce for meatballs.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 15mg
- Sodium: 470mg
- Total Carbohydrates: 7g
- Protein: 7g