Plate of Vegetarian Cheeseburger Meatballs

Hands On:

10 minutes

Total Time:

25 minutes

Serves:

Ingredients

1 lb plant-based ground meat
¼ cup Hy-Vee plain bread crumbs
¼ cup 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

Sauce

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

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Preparation

Preheat oven to 375°. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.

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 1¼-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°. Drain on paper towels.

For sauce: Combine Cheddar cheese dip and milk in a microwave-safe bowl; microwave on HIGH for 1½ 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.

Nutrition Facts

Serves: 15

Amount Per Serving
Calories:		9
% Daily Value*
Total Fat: 1g		1%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 1mg		0%
Sodium: 31mg		1%
Total Carbohydrate: 0g		0%
	Dietary Fiber: 0g	0%
	Sugars: 0g	0%
Protein: 0g		1%