November Recipes

"Cheeseburger" Appetizer Meatballs

30 Minutes Or Less Badge
Vegetarian Badge
Plate of Vegetarian Cheeseburger Meatballs
Hands On:
10 minutes
Total Time:
25 minutes


  • 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


  • 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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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%

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